Creamy Chicken Noodle Soup

It's taken my a few years to come up with the just right chicken noodle soup recipe, but this is one I make very frequently and my kids love. The cream of chicken soup adds a GREAT flavor and makes the soup just slightly creamy.

1/2 medium onion, diced
1 1/2 C carrots, cut up (or 1/2 bag of baby carrots cut up)
3 stocks of celery, chopped
2 T. butter
1 chicken boullion cube
1/4 C water
dash of seasoned salt and pepper
Put chopped veggies in the bottom of a large pot with butter, water, chicken cube. salt and pepper. Stir and put lid on and steam till veggies and tender or translucent (about 10 minutes).

Then add to the pot and bring to boil:
1 1/2 - 2 cans of chicken broth
4 C hot water
3 chicken bouillion cubes
Once boiling, add 1/2 package of noodles or pasta (8-10 oz.)*. Boil noodles in broth for about 8 minutes (or according to package).

Then add:
2 chicken breasts, cooked and shredded/cubed**
2 cans cream of chicken
1/4 t. seasoned salt
1/4 t. pepper

Boil until cream of chicken soup has dissolved and soup is creamy.
Note: You may need to add 1/2-1 C water if soup is on the thicker side.

*I use whatever pasta I have in my pantry. My kids love bowties, shells, or penne and they work great plus it's easier for the kids to eat.
**I cook my chicken in the crock pot with 1/2 can of chicken broth and a generous sprinkle of seasoned salt and pepper on top for a few hours (2 hours on hight for 2 FROZEN breasts or 3-4 hours on low).