Thursday, November 3, 2016

Creamy Chicken and Noodles


1 – 24 ounce pkg frozen egg noodles
2 – 14.7 oz cans of cream of chicken soup – I use 1 can cream of chicken and one can of cream of potato
1 stick butter (cut into pieces
1 – 32 ounce container of chicken broth – may want a little more to thin out if it gets to thick.
1 chicken bouillon cube
2 lbs of boneless / skinless chicken breast or strips
Salt & pepper to taste


1.     Salt and Pepper chicken and place in the bottom of crock pot, dump soup, butter, chicken broth and bouillon cube on top of chicken.  Stir together.  Place lid on crock pot and turn on low, cook for 6 hours.
2.      Remove Chicken and tear into pieces, add back to pot.
3.      Now add noodles, Cook another 2 hours or until noodles are desired tenderness.  This is where you may want to add a little more broth, as these noodles will thicken the soup even more.
4.      Salt & Pepper if needed and serve.

Serves 4 to 6

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