Mom's Chicken & Noodles
My Mom's thick and hearty chicken & noodles recipe made using a slow cooker and served over your favorite mashed potatoes for a true comfort meal.
Equipment
- 7-quart slow cooker
Ingredients
- 4 to 6 boneless chicken breasts
- 2 cans cream of chicken soup (or two equivalent homemade cans)
- 32 ounces chicken broth
- 2 whole carrots
- 2 stalks celery
- ¼ diced white onion
- ½ cup butter (8 tablespoons)
- 24 ounces frozen egg noodles
- salt, pepper, parsley to taste
Instructions
- Place chicken breasts into the bottom of a 7-quart or larger slow cooker.
- In a large bowl, whisk together the cream of chicken soup and the chicken broth until it is nice and smooth. Pour the mixture over the chicken in the slow cooker.
- Wash and peel the carrots. Cut into discs or dice, removing the ends. Wash and trim the celery as well, cutting the stalk into discs or dice. Toss them into the slow cooker in addition to the diced onion.
- Dot the top of the mixture with pats of butter. Cover the slow cooker and cook on low for 6 hours.
- After the 6 hours are up, remove and shred the chicken. Return the chicken to the cooker. Add the noodles and stir everything together.
- Cover and cook for an additional 2 hours, stirring occasionally. The broth will thicken as it cooks. If you prefer a thinner mixture, add a few more cups of chicken broth and stir. Otherwise, serve the chicken and noodles over mashed potatoes or enjoy as is.
- Store any leftovers in the fridge in an airtight container. When you go to reheat the leftovers, add in a bit more broth. The amount you need will vary depending on how much chicken and noodles are left over. Enjoy!
