Chicken and Noodles (Crock Pot)

"A very simple recipe that's comforting when the weather is cold and that even the young kids in my family will eat. I found the recipe on the internet but I believe it originally came from Taste of Home. It makes a lot, I'm guessing on the number of servings!"
 
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photo by PetsRus photo by PetsRus
photo by PetsRus
Ready In:
5hrs 15mins
Ingredients:
6
Serves:
6
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ingredients

  • 1360.77-1814.36 g chicken pieces (I use 4 chicken breasts with bones, skinned)
  • 946.36 ml chicken broth or 946.36 ml water
  • 59.14-118.29 ml butter (I use 1/2 stick)
  • 304.75 g can condensed cream of chicken soup (I use Campbell's Healthy Request, no MSG)
  • 283.49 g package extra wide egg noodles (I use the big bag)
  • salt
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directions

  • Put all ingredients, except noodles, in crock pot.
  • Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours.
  • (I cook just until the chicken is done, about 5 hours on low).
  • Remove chicken from broth.
  • I like to run a slotted spoon through the broth to make sure no little bones have escaped.
  • Add salt to taste.
  • Turn cooker to high and add noodles when broth is hot and bubbly.
  • Cook 30-45 minutes, or until noodles are done, stirring occasionally.
  • Meanwhile, remove meat from bones.
  • Add bite-size pieces to broth and noodles.

Questions & Replies

  1. Can you do this recipe with rice instead of noodles
     
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Reviews

  1. I intended on preparing this recipe, but forgot it was for the crock pot, so I made it on the stove when I got home from work. I used all the ingredients listed except for the salt, plus 2 additional cups of chicken broth since I figured it would boil down a bit on the stove. I used a 10 oz package of frozen Reames wide noodles, and broke 4 left over lasagne noodles in the mixture as well. I cooked it on the stove for about 40 minutes. Very nice comfort food dish; a bit salty. Next time I will use sodium free chicken brother in addtion,
     
  2. This was a really good, comforting soup! I added a bay leaf, parsley, garlic powder, and black pepper to the broth to give it some extra flavor. I also added frozen mixed vegetables when I added the noodles. I really liked the addition of cream of chicken soup, it made the broth sligtly creamy and very delicious. My only complaint is that the noodles were a bit soggy, so next time I won't leave them in for the whole 30 minutes. Thanks for a great recipe.
     
  3. Very good! I made the recipe with one substitution. I didn't have the cream of chicken soup so I substituted a jar of Ragu roasted garlic alfredo sauce and lowered broth to 2 cups. It turned out really well. Thanks!
     
  4. This was a good starting base, but it was pretty bland. I added a bay leaf, celery seed, onion powder, garlic powder and pepper. I also added some frozen peas and carrots the same time I added the noodles. Still needed something, probably would add some onion and celery next time and use fresh veggies.
     
  5. Thank you for such a simle recipe. I volunteer at a center for life controlling addictions and I never know what food will be available to prepare when I walk in. Your recipe was a hit!!
     
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Tweaks

  1. Yummy! I was in a hurry and put in 3 frozen BL SL chicken breasts - cooked on high for 1 hour then set to low. I used less noodles than called for and it was definitely more like chicken noodle soup but it tasted fantastic and my kids loved it. I added 1 teaspoon of Epicure brand pot herbs instead of salt to the ingredients at the beginning. I also added frozen peas at the end and let them warm through for a couple of minutes before serving. I will definitely make this again - thanks for posting!
     

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