I made this easy, tasty meal for my Mom, to help out while ill. She loved it. It’s hearty and comforting.

Enjoy!

Yield :

  • Makes 12 serving .

Ingredients :

  • 1  24 ounce package – frozen egg noodles
  • 2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
  • 1 stick
  • (1/2) cup butter – cut into pieces
  • 1 – 32 ozchicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth mixed
  • vegetables – optional – i didn’t use this time Chicken buillon to taste – optional – i add about a teaspoon of better
  • than buillion chicken flavored paste – for a richer chicken flavor
  • 6 smallboneless, skinless chicken breasts or 4 large
  • salt& pepper to taste – can add some parsley too if desire

Preparation :

  • 1Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. 
  • I whisk the bouillon with the broth and pour over soup.Place lid on pot and turn to low. Cook for 6 hours.
    Direction Photo
  • 2Remove chicken and tear into pieces. Add back to pot.
    Direction Photo
  • 3Now add noodles and 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 home made noodles thicken the broth, which we like. )
    Direction Photo
  • 4Sprinkle with parsley and mix in, if using at the end of cooking.
    Direction Photo
  • 5Salt & pepper if needed and Serve. Yum! 

    Nutritional Info :

  • smart points 9

Original recipe & image from : ALLRECIPES

 

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