- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.3
- Total Fat: 4.1 g
- Cholesterol: 42.3 mg
- Sodium: 1,416.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.0 g
- Protein: 15.2 g
Crockpot Chicken and NoodlesSubmitted by: JMWISSMAN
IntroductionThis is different from chicken noodle soup, which is a thinner soup with more broth. This is meant to be a thick soup highlighting the noodles and chicken with a thick flavorful sauce. This is different from chicken noodle soup, which is a thinner soup with more broth. This is meant to be a thick soup highlighting the noodles and chicken with a thick flavorful sauce.
1 can cream of chicken soup
1 can cream of mushroom soup
3 large boneless, skinless chicken breasts
1 bag Reames Egg noodles (freezer section)
1tbsp dried parsley
1 tbsp dried thyme
salt and pepper to taste
1/4 tsp tumeric
4 cups low sodium 98% ff chicken broth
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
When storing in the refrigerator, you may need to add additional chicken broth as the noodles will absorb some liquid. Also freezes well. You can sautee some carrot, onion, and celery to add to soup for additional veggies and crunch. If you are prepping this in the AM, set your crock pot to low and cook chicken for 8 hours.
2. When chicken is cooked, remove to plate. Shred chicken and return to crock pot. Add seasoning and stir to combine. Reduce heat to low.
3. In separate pot on stove, cook egg noodles according to package directions. Drain. Combine noodles and chicken mixture together in large pot. Serve immediately.
Serving Size: makes about 15 one cup servings