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Ingredients
1 pkg frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed vegetables, optional; I didn't use this time
1 tsp Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
·salt & pepper, to taste; can add some parsley too if desired
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How to Make Cassie's Comforting Chicken & Noodles
1 Salt & pepper chicken breasts.
2 Place in the bottom of Crock Pot.
3 Spoon soup over the chicken.
4 Cut butter into several pats and place pieces evenly over soup.
5 Whisk the bouillon with the broth.
6 Pour over soup.
7 Place lid on the Crock-Pot and turn to low. Cook for 6 hours.
8 Remove chicken and tear into pieces.
9 Add back to the pot.
10 Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles is desired tenderness. I stir a few times during the last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
11 Sprinkle with parsley and mix in if using at the end of cooking.
12 Salt & pepper, if needed, and serve. Yum!
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