by Lupey
AuthorLupey
1 24 ounce package – frozen egg noodles
2 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick stick (1/2) cup butter – cut into pieces
1 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
can add some parsley too if desire
1
Salt & pepper chicken breasts and place in the bottom of crock pot.
Spoon soup over the chicken.
Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low.
Cook for 6 hours.
Remove chicken and tear into pieces.
Add back to pot.
Now add noodles and 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 home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!
CategoryCrockpot, Soups, Stews and Chilli
Ingredients
1 24 ounce package – frozen egg noodles
2 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick stick (1/2) cup butter – cut into pieces
1 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
can add some parsley too if desire
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