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    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 oz chicken 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 small boneless, skinless chicken breasts or 4 large

    salt & pepper to taste – can add some parsley too if desire

    How to make it :

    Salt & 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.

    Remove chicken and tear into pieces. Add back to pot.

    Now 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. )

    Sprinkle with parsley and mix in, if using at the end of cooking.

    Salt & pepper if needed and Serve. Yum!