Prep 15 mins
Cook 8 hrs
This is one of my mom's recipes. I was sick with a summer cold and this really hit the spot. Hardly any effort. It's soup the first night and it's not so much like a soup the next day. The noodles soak up the liquid but it's still REALLY good!
- 2 lbs boneless skinless chicken breasts
- 4 (14 ounce) cans chicken broth, with garlic
- 10 3⁄4 ounces Campbell's Cream of Chicken Soup, with herbs
- 10 3⁄4 ounces campbell's cream of celery soup
- 4 stalks celery, washed and chopped
- 1 large onion, chopped
- 1 cup baby carrots (optional)
- 1 (16 ounce) bag egg noodles
- Put everything into the crock pot EXCEPT for the noodles.
- Cook on low for 7-8 hours.
- Remove chicken and shred.
- Replace chicken back into crock pot.
- Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.
We really enjoyed this. We used chicken tenders (still frozen) since they were easier to cut up and added 3 cloves of fresh minced garlic. Overall comfort food and very easy to prepare on those busy week days when the kids have school activities or sports in the evenings. We will be making this again!
Perfect comfort food for cold or sick days... I was looking for something to make my father in law when he had the flu. This soup was exactly what he needed. I think next time I may cut the noodles in half to have more fluid... Or I might use rice instead... In any event it was also perfect as-is.
I loved it! I also used 2 cans of cream of chicken soup, instead of cream of celery and increased the baby carrots to 2 cups. I didn't use the noodles - made it very Weight Watchers friendly.