Moms Chicken Noodle Soup

Isn't this like the perfect day ever to make Chicken Noodle Soup? It's cold and rainy outside and all you want to do is eat warm soup and snuggle up by the fire after! Well this soup goes way back to my childhood days when my mom made this soup! I personally have a hard time eating it any other way (even when SHE tries to change it up) Those are home-made egg noodles in there as well, which I will post a bit later. They are soooo easy, and soooo worth it. I think the noodles MAKE the soup, and nobody likes store bought soup or noodles! So here you go: 2 Chicken Breasts
Approx 10 Cups of Water
1 Can Chicken Broth (optional)
2 Carrots - sliced
1 Long Celerey stick - diced
1/2 small onion - diced
2 tblsp chicken boulion
2 Cans Cream of Chicken
1 Can Cream of Celery
1/4- 1/2 Cup frozen Peas
Salt & Pepper to taste
1/2 Batch Egg Noodles

The way I like to cook this is in the crockpot at your earliest convenience in the day. Fill your crockpot with water ( In a 3 quart crockpot I add about 9 or 10 Cups of Water) and add your chicken breasts, carrots, celery, onion, Salt & Pepper. If you have enough time to cook the chicken through then do it on low, if you only have like 2 hours then do it on high. This is actually where you get your Chicken Broth, meaning it's unnecessary to add your can of chicken broth. About 1/2 hour before you are ready to eat, take the chicken breasts out and shred with 2 forks and transfer that and chicken broth mixture to a stock pot so you can turn on your stove to med high to get it to a boil. Once boiling, add your egg noodles & Chicken Boulion. Let noodles cook for about 12-15 minutes, or until soft. Add your cream of chicken and cream of celery and stir until smooth, then add your peas last.

So if you are making this from your stove top, just follow the same steps above you just wont get much of a chicken broth out of it and that's when I think you need to add your can of chicken broth in. And it should only take you about an hour.