Description
This rich, creamy, and hearty chicken noodle soup is easy, budget-friendly, and packed with flavor—just like grandma used to make (but with a few convenient shortcuts). Perfect for chilly days, sick days, or whenever you need a comforting meal.
Ingredients
Scale
Ingredients
- 2 frozen chicken breasts (no thawing needed)
- 8 cups chicken broth (2 boxes)
- 1 family-size can (26 oz) cream of chicken soup
- 1/2 cup (1 stick) butter
- 1 tablespoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 (12 oz) bag wide egg noodles
1. Slow Cook the Chicken
- In a 6-quart slow cooker, combine:
- Frozen chicken breasts
- Chicken broth
- Cream of chicken soup
- Butter
- Poultry seasoning, onion powder, salt, and pepper
- Cover and cook on HIGH for 4 hours (or LOW for 6-7 hours).
2. Shred the Chicken
- Remove chicken and shred with two forks.
- Return shredded chicken to the pot and stir.
3. Cook the Noodles
- Add dry egg noodles and stir well.
- Cook on HIGH for 30-60 minutes until noodles are tender.
- Stir occasionally to prevent sticking.
- Add extra broth if soup becomes too thick.
4. Adjust and Serve
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley if desired.
Instructions
1. Slow Cook the Chicken
- In a 6-quart slow cooker, combine:
- Frozen chicken breasts
- Chicken broth
- Cream of chicken soup
- Butter
- Poultry seasoning, onion powder, salt, and pepper
- Cover and cook on HIGH for 4 hours (or LOW for 6-7 hours).
2. Shred the Chicken
- Remove chicken and shred with two forks.
- Return shredded chicken to the pot and stir.
3. Cook the Noodles
- Add dry egg noodles and stir well.
- Cook on HIGH for 30-60 minutes until noodles are tender.
- Stir occasionally to prevent sticking.
- Add extra broth if soup becomes too thick.
4. Adjust and Serve
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley if desired.