Ingredients:
2 cups sliced carrots (4 medium)
1 1/2 cups chopped onion (3 medium)
1 cup sliced celery (2 stalks)
2 Tablespoons chopped fresh parsley
1 bay leaf
3-4 large boneless chicken breasts, cut into large pieces (or you can leave them whole)
2 cans cream of chicken soup or substitute one of the cans for cream of mushroom or cream of celery
1/2 cup water
1 teaspoon dried thyme, crushed
1/2 teaspoon black pepper
2-3 cups Dried wide noodles (or you favorite)
Salt, pepper and garlic powder to taste
1 cup sour cream
Directions:
In the bottom of the crockpot place the carrots, onion, celery, parsley and bay leaf. Place the chicken on top of veggies.
In a bowl, mix together the soup, water, thyme and 1/4 tsp pepper.
Cover and cook on low for 8-9 hours or on high 4 - 4 1/2 hours.
Approximately a half hour to an hour befor serving, add in the uncooked noodles and a little extra water, as the noodles will soak up the water. Once the noodles are cooked, add in the sour cream, garlic, salt and pepper. Cook a little while longer.
Remove bay leaf and serve.
You can also add frozen peas at the end as well. This is a very versatile recipe that can easily be adapted to your own tastes.
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