It has been fairly cold and dreary here the last few days. The kids were remarking how there hasn’t been any snow yet though, which is good. I expect that by Halloween we will have our first snow. It is generally around that time.
I am craving comfort foods. Plus, I am thinking ahead to Thanksgiving and Christmas so I am thinking homemade hot cocoa, sugar cookies, and pies. So, I started thinking we needed creamy chicken noodle soup. This is a variation on that.
Verdict: My family loves this dish. It is simple to make and hits all the comfort food notes for us. Creamy, hot, and a bit salty (I do not use extra salt in the recipe but let everyone add it at the table with extra black pepper).
We served this with a green side salad to complete the meal.
1 1/2 – 2 lbs chicken breast, boneless and skinless
black pepper, to taste
1 teaspoon poultry seasoning
1 1/2 teaspoon garlic powder
2 (10.5 oz) cans Cream of Mushroom Soup
1/2 cup butter, sliced
1 teaspoon chicken bouillon
4 cups chicken stock
1 (24 oz) bag frozen egg noodles
Place the chicken breasts in the slow cooker. Sprinkle with pepper, poultry seasoning, bouillon, and garlic powder.
Spread the soup over the top of the chicken.
Add the sliced butter on top of the soup layer.
Then pour the chicken stock over chicken/soup layers.
Cook on low for 5-6 hours, or until chicken can be easily shredded.
Remove the chicken once cooked to a plate.
Add the noodles to slow cooker. Stir well. Cook (without chicken) on high for 1-2 hours, stir after one hour to check on doneness.
Shred the chicken. Then cover with foil and place in refrigerator.
When the noodles are done, add the shredded chicken to the crock and mix well. If the chicken and noodles are too thick for your liking, just add a bit of chicken stock. Taste and adjust spices to your liking.