A quick recipe to share this Friday! This is really the easiest recipe ever and honestly, I made it up one day when I had some chicken and not much else in the fridge.
- 3 or 4 boneless chicken breasts (you can use dark meat as well)
- 1 can cream of chicken soup (use low sodium if desired)
- 1 can cream of mushroom soup (again low sodium if desired
- 2 to 3 cups chicken stock
- 2 cups egg noodles
- 3 carrots/chopped
- 2 stalks celery/chopped
- French Bread and butter
Pour cream of chicken and cream of mushroom soups in bottom of crockpot (do not add water). Add 2 cups of chicken stock and mix. Place chicken into crockpot and swirl it around in the mix. Set crockpot on low and cook for 5 hours. Open crockpot and with a fork, shred the chicken in the pot. After shredding the chicken, add the chopped carrots and celery to cook for another hour. Add noodles when you have about 15 minutes left before serving time (amount of noodles is discretionary – one cup is good if you don’t want too many but my family likes a ton of noodles so I add about 2 cups). If you need to add more chicken stock for the noodles to cook, add it in. You can add a sprinkling of parsley to give it a touch of color. Warm up your french bread in the oven and serve it with the chicken and noodles. Yum!
Have a great weekend!