Prep time: 10 mins | Cook time: 8 hrs | Serves: 4 – 6
A hearty and comforting chicken and noodles. Easy to prep, a no-fuss, and require little effort to make. Another of my favourite crockpot meal – so rich, delicious, everybody loves this!
Ingredients
1 package frozen egg noodles, 24 oz.
2 can(s) cream of chicken soup, 14.7 ounces each (sometimes I use 1 can chicken and 1 can cream of celery)
1 stick (1/2) c. butter (cut into pieces)
1 can(s) chicken broth, 32 ounces (may want extra to thin out if too thick)
The frozen noodles thicken the broth
Mixed vegetables, optional
1 teaspoon Better Than Bullion, optional (add for a richer chicken flavour)
6 small boneless, skinless chicken breasts or 4 large
salt and pepper, to taste
Parsley, if desired
How to make Cassie’s Comforting Chicken & Noodles
Step 1: Season the chicken breasts with salt and pepper. Add them to the bottom of the crockpot.
Step 2: Over the chicken, spoon the soup. Evenly place the pieces of butter over the soup.
Step 3: In the broth, whisk in the bouillon. Then, pout this over the soup.
Step 4: Cover the crockpot with the lid and set it on low. Cook the chicken for 6 hours.
Step 5: Take the chicken out of the pot and shred it into pieces. Place the shredded chicken back to the pot.
Step 6: Add in the noodles. If you prefer to add vegetables, add them now.
Step 7: Continue to cook for another 2 hours or until the noodles are cooked to your desired tenderness, stirring a couple of times. To thin out the soup, add extra broth at the end of cooking.
Step 8: At the end of cooking, stir in the parsley (if using).
Step 9: Adjust the seasoning (salt and pepper) according to taste.
Step 10: Serve and enjoy!
Ingredients
- 1 package frozen egg noodles, 24 oz.
- 2 can(s) cream of chicken soup, 14.7 ounces each (sometimes I use 1 can chicken and 1 can cream of celery)
- 1 stick (1/2) c. butter (cut into pieces)
- 1 can(s) chicken broth, 32 ounces (may want extra to thin out if too thick)
- The frozen noodles thicken the broth
- Mixed vegetables, optional
- 1 teaspoon Better Than Bullion, optional (add for a richer chicken flavour)
- 6 small boneless, skinless chicken breasts or 4 large
- salt and pepper, to taste
- Parsley, if desired
Instructions
Step 1: Season the chicken breasts with salt and pepper. Add them to the bottom of the crockpot.
Step 2: Over the chicken, spoon the soup. Evenly place the pieces of butter over the soup.
Step 3: In the broth, whisk in the bouillon. Then, pout this over the soup.
Step 4: Cover the crockpot with the lid and set it on low. Cook the chicken for 6 hours.
Step 5: Take the chicken out of the pot and shred it into pieces. Place the shredded chicken back to the pot.
Step 6: Add in the noodles. If you prefer to add vegetables, add them now.
Step 7: Continue to cook for another 2 hours or until the noodles are cooked to your desired tenderness, stirring a couple of times. To thin out the soup, add extra broth at the end of cooking.
Step 8: At the end of cooking, stir in the parsley (if using).
Step 9: Adjust the seasoning (salt and pepper) according to taste.
Step 10: Serve and enjoy!
