I made this easy, tasty meal for my mom to help out while ill. She loved it. It’s hearty and comforting. Enjoy!
Cook time: 8 Hr Prep time: 10 Min Yield: 4 – 6
Ingredients
- 1 pkg frozen egg noodles, 24 ounce
- 2 can cream of chicken soup, 10.5 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 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 sm boneless, skinless chicken breasts or 4 large salt & pepper, to taste; can add some parsley too if desired
Directions
- 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 pot.
- 10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during 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!
