Crockpot Creamy Chicken Noodle Soup

This is the best creamy chicken noodle soup!! So yummy and perfect for a cool fall or winter evening. I love it! The original recipe is from the Lion House Cookbook, but I tweaked it and made it into a crockpot soup (love crockpot meals). It is a simple classic that is sure to please your family and the leftovers are fantastic! I served it with homemade French bread, but just saltine crackers along side would be great.

Crockpot Creamy Chicken Noodle Soup

3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.