1. Add Base Ingredients
- Place chicken, cream of chicken soup, frozen vegetables, and chicken broth into the slow cooker.
- Stir gently to combine.
- Optional: Add thyme or bay leaf.
2. Cook Low & Slow
- Cover and cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours), until chicken is tender.
3. Shred Chicken & Add Noodles
- Remove chicken; shred with two forks. Return to pot.
- Stir in uncooked egg noodles.
- Cover and cook on HIGH for 20–30 minutes, until noodles are tender.
4. Finish & Serve
- Discard bay leaf (if used).
- Season with salt and pepper to taste.
- Optional: Stir in heavy cream for extra richness.
Serving Suggestions
- 🥖 Classic pairing: With warm buttered biscuits or crusty bread
- 🥗 With sides: Simple green salad or pickled beets
- ☕ Perfect drink: Hot tea, coffee, or cold milk
- ❤️ For gatherings: Serve in mugs for cozy “soup suppers”
