It's hard to go wrong with the traditional "crack" flavors from Plain Chicken, and even better when combined with a traditional favorite. I played by all the rules of the recipe, but my store didn't carry fine egg noodles, and I was forced to use medium size. I did convert this to a slow cooker recipe to accommodate my afternoon schedule, and it worked perfectly! I even put all the ingredients (except for the noodles) in the crock the day before so it was super quick to slide into the outer heating layer as soon as I walked in the door. It cooked on high for four hours or so, with the noodles going in during the last half hour.
This soup was tasty without a heavy, thick cheesy goo. It was cheesy without being too much, and couldn't be easier. It will make a repeat menu appearance for certain.
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