Chicken and Noodles


  • 2 lb. chicken breast
  • 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
  • 32 oz. chicken broth (plus more if you want more of a soup)
  • Better than bullion, to taste (if using low or no sodium broth use about 1 TBSP)
  • 1 tsp. Thyme leaves
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 TBSP butter, sliced (optional)
  • 1 24 oz. package of frozen Reames egg noodles
  • Salt and pepper, to taste


  1. Place chicken in the crockpot and season with salt and pepper.
  2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
  3. Add the celery and carrots, and then add the sliced butter.
  4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
  5. Taste and adjust seasoning.

Chicken and Noodles:

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