Prep time: 10 mins | Cook time: 8 hrs | Serves: 4 – 6
This hearty and incredibly comforting chicken and noodle soup is my mom’s favourite and her most requested whenever she’s feeling under the weather. A rich and delicious soup that’s super easy to throw together. Cooked low and slow to guarantee bowls of creamy soup that’s hard to resist.
Ingredients
6 smalls boneless, skinless chicken breasts or 4 large
1 pkg frozen egg noodles, 24 oz.
1 stick (1/2) c. butter, cut into pieces
1 can chicken broth, 32 ounces (thin it out if it turned out too thick. Note that frozen noodles thicken the broth.)
2 can cream of chicken soup, 10.5 ounces each; (I oftentimes use 1 can chicken and 1 can cream of celery)
1 teaspoon Better Than Bullion, optional (add for a richer chicken flavor
Mixed vegetables, optional
Parsley, if desired
salt & pepper, to taste
How to make Cassie’s Comforting Chicken & Noodles
Step 1: Season the chicken breasts with salt and pepper, then place them in the bottom of your crockpot.
Step 2: Over the chicken, spoon the soup, and evenly top with pats of butter.
Step 3: Stir the bouillon with the broth, then pour this into the pot.
Step 4: Cover the pot and set to cook the chicken for 6 hours on a low setting. When done time is up, take the chicken from the pot, then shred or tear it into pieces. Return the shredded chicken to the pot.
Step 5: Add the noodles, then the veggies if using. Continue to cook for additional 2 hours until the noodles are cooked to your desired doneness, stirring a couple of times as it cooks. If the soup turned out too thick, thin it out by adding more broth.
Step 6: At the end of cooking, stir in some parsley if using. If needed, season with more salt and pepper.
Step 7: Serve and enjoy!
Ingredients
- 6 smalls boneless, skinless chicken breasts or 4 large
- 1 pkg frozen egg noodles, 24 oz.
- 1 stick (1/2) c. butter, cut into pieces
- 1 can chicken broth, 32 ounces (thin it out if it turned out too thick. Note that frozen noodles thicken the broth.)
- 2 can cream of chicken soup, 10.5 ounces each; (I oftentimes use 1 can chicken and 1 can cream of celery)
- 1 teaspoon Better Than Bullion, optional (add for a richer chicken flavor
- Mixed vegetables, optional
- Parsley, if desired
- salt & pepper, to taste
Instructions
Step 1: Season the chicken breasts with salt and pepper, then place them in the bottom of your crockpot.
Step 2: Over the chicken, spoon the soup, and evenly top with pats of butter.
Step 3: Stir the bouillon with the broth, then pour this into the pot.
Step 4: Cover the pot and set to cook the chicken for 6 hours on a low setting. When done time is up, take the chicken from the pot, then shred or tear it into pieces. Return the shredded chicken to the pot.
Step 5: Add the noodles, then the veggies if using. Continue to cook for additional 2 hours until the noodles are cooked to your desired doneness, stirring a couple of times as it cooks. If the soup turned out too thick, thin it out by adding more broth.
Step 6: At the end of cooking, stir in some parsley if using. If needed, season with more salt and pepper.
Step 7: Serve and enjoy!
