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Comforting Chicken & Noodles ~ Crock Pot

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Comforting Chicken & Noodles ~ CrockPot:

Really good and it works. I cheated and used egg noodles because that is what I was used to.

I also added chicken broth instead of bouillon. I don’t drink milk, so I added almond milk instead but it was delicious and it cured my cold. I also threw in a jalapeno because I like spicy and I was really trying to heal myself.

Back story- I got a cold from a coworker, but since I run an office, I don’t have the “luxury” of taking a sick day. So I went on here to find a recipe that was easy and had healing properties (like ginger) and I made this soup while being really sick.

INGREDIENTS:

1 24 ounces 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

DIRECTIONS:

Salt & pepper chicken breasts and place in the bottom of the crockpot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over the soup.

I whisk the bouillon with the broth and pour it over the soup.

Place lid on the pot and turn to low. Cook for 6 hours.

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

Now add noodles and 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!

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