Ingredients

The following ingredients have 5 Servings
  • 1 package(s) frozen egg noodles, 24 ounce
  • 2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  • 1 stick(s) (1/2) cup butter - cut into pieces
  • 1 can(s) 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 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
  • 6 small boneless, skinless chicken breasts or 4 large
  • - salt & pepper, to taste; can add some parsley too if desired

Instruction

  • Salt & pepper chicken breasts.
  • Place in the bottom of Crock Pot.
  • Spoon soup over the chicken.
  • Cut butter into several pats and place pieces evenly over soup.
  • Whisk the bouillon with the broth.
  • Pour over soup.
  • Place lid on the Crock Pot and turn to low. Cook for 6 hours.
  • Remove chicken and tear into pieces.
  • Add back to pot.
  • 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. )
  • Sprinkle with parsley and mix in if using at the end of cooking.
  • Salt & pepper, if needed, and serve. Yum!