4 chicken breasts
1 lg. can Swanson chicken broth
3 to 4 carrots, sliced
3 to 4 celery stalks, chopped
1/4 c. green onion, chopped
1 pkg. egg noodles
1 lb. cream cheese
1/2 tsp. season salt
Dash of pepper

Cut chicken breasts in 1/2 inch cubes. Combine broth, chicken and vegetables in crock pot. Cook on high 4 to 6 hours. Cook noodles until tender; drain. Add to crock pot and add cream cheese. (Just before serving, add the cream cheese to soup, stir until melted.)