Description:

Chicken, Chicken and Noodles, Chicken and Rice, Chicken Noodle Soup

Source:

Kathy

Serves/Makes:8

Ingredients

• chicken breasts
• 2 cups (475 ml) chicken broth (or chicken boullion cubes and water)
• Salt and pepper to taste
• Additional ingredients:
• Chicken and Noodles or Chicken Noodle Soup:
• 2 10-1/2 oz (294 grm). or 4 small cans cream of chicken soup
• 1 bag frozen egg noodles or dried curley noodles
• chopped carrots (optional)
• Chicken and Rice:
• 2 cups (475 ml) long-grain rice
• 1-1/2 cups (350 ml) milk
• 2 small cans cream of chicken soup
• butter (optional)

Preparation

• Place chicken into crock pot (frozen is fine!).
• Add broth.
• Cook on high 4+ hours or low 8+ hours.
• To make into Chicken and Noodles:
• Remove chicken from broth and chop it up.
• Add noodles to broth and cook on high (or on stovetop to speed it up) until noodles are fully cooked.(about 1/2 hour)(If you don't have enough broth, just add more. You can always remove some of it before you add the soup and chicken)
• Add chicken to noodles.
• Add soup and stir.
• Done! If it's too runny, add more soup. If it's too thick add more broth. This feeds our family of 8 with leftovers.
• Eat on top of mashed potatoes.
• To make Chicken Noodle Soup:
• Add cut up carrots while cooking chicken.
• Don't make broth as thick.
• Proceed as above.
• For chicken and rice:
• When you get home and the chicken is done, mix up 2 cups (475 ml) long grain rice, 1-1/2 cups (350 ml) milk and 2 small cans cream of chicken soup.
• Stir and put into 8x10 inch pan.
• Place chicken on top.
• Cover with lid or foil.
• Bake at 350 degrees (175 C.) for 45 minutes to 1 hour.
• Eat rice with butter!
• Mouth watering!!!

Comments

Once chicken is cooked, you may use it for chicken in another recipe, or just eat it as a piece of chicken! Very tender and delicious. The only way I make mine anymore!