Chicken recipes

Cassie’s Comforting Chicken & Noodles

This is an exquisite Crock-Pot meal. Not best is it hearty, rich and scrumptious, however, it is also so clean to prepare. Cooking the chicken low and gradual for numerous hours makes it soft and flavorful. The noodles take at the flavor of the fowl and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is quickly to emerge as a brand new circle of relatives favored!

Cassie's Comforting Chicken & Noodles

Cassie’s Comforting Chicken & Noodles


  • 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 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

How to Make Cassie’s Comforting Chicken & Noodles

  1. 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 the pot.
      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. ) Sprinkle with parsley and mix in if using at the end of cooking. Salt & pepper, if needed, and serve. Yum!
      Salt & pepper chicken breasts. Place in the bottom of Crock-Pot.

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