Ingrédients:
1 pkg frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (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 tsp Better Than Bullion, optional; I add it 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
Directions:
1. Salt & pepper chicken breasts.
2. Place in the bottom of the Crock Pot.
3. Spoon soup over the chicken.
4. Cut butter into several pats and place pieces evenly over the soup.
5. Whisk the bouillon with the broth.
6. Pour over the soup.
7. Place the lid on the Crock Pot and turn it to low. Cook for 6 hours.
8. Remove the chicken and tear it into pieces.
9. Add back to the pot.
10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles is desired tenderness. I stir a few times during the 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. )
Cassie’s Comforting Chicken & Noodles
11. Sprinkle with parsley and mix in if using at the end of cooking.
12. Salt & pepper, if needed, and serve. Yum!
Source: just a pinch, com By Cassie