Creamy Chicken Noodle Soup

This was originally a Sandra Lee recipe that I have tweeked to make my own. It is way easy and everyone always loves it when I make it. You can easily make a larger batch if you need to feed a crowd, or just want more left overs.

3 chicken breasts or a store bought roasted chicken

1 pack onion soup mix

2 cups diced carrots

2 leeks diced

1 box chicken stock

2 cans cream of mushroom soup

1 T fines herbs (mix of parsley, chives, chervil & tarragon)

salt and pepper

1 package Grandmas Egg Noodles

Put chicken breasts in crock pot and sprinkle onion soup mix over top and add a couple cups of water and cook on low for 8 hours. Once chicken is cooked take it out and shred it into large chunks. If you used a store bought roasted chicken you can skip this first part and just shred the chicken. Save the liquid that is left in the crock pot. In a large pot add box of chicken stock and liquid left over from cooking the chicken, carrots & leeks, make sure you wash the leeks good they hold a lot of dirt in them, boil until the carrots are soft. You can also use less leeks and add some onion and celery if you want. Once carrots are soft add cream of mushroom soup and fines herb and shredded chicken. Boil the noodles in a separate pot otherwise they will soak up all the liquid in the soup, and then add the to the soup and taste of salt and pepper. You can use any kind of noodles but the Grandmas Egg Noodles taste home made, they are in the frozen food section and are in a red and yellow package, they can be a little tricky to find sometimes but they are totally worth it if you can find them, I stock up when I see them. If the soup seems to thick after you add the noodles you can add water or more chicken stock until it is the consistency you like.