I got this recipe from a friend in college; he had gotten it from his dad. Back then, the recipe only had four ingredients: chicken, soup, broth and noodles. While it was good in its original state, I have modified it over the years to be a bit more flavorful, filling and healthy.
It’s a very easy recipe to put together in the morning and let it cook all day. When you get home from work, all that’s left to do is to boil some noodles and you’re all set. It’s another satisfying supper for a cold winter’s night.
Prep Time: 10 minutes
Cook Time: 6-8 hours
Servings: 4
Ingredients
3-4 boneless, skinless chicken breasts
1 onion, chopped
½ cup sliced carrots
½ cup sliced celery
1 clove garlic, minced
2 cans cream of mushroom soup (I use the 98% fat free version) or any cream soup you like
1 can chicken broth (I use reduced sodium)
Salt and pepper
Hot cooked noodles (1/2 bag of yolk-less wide egg noodles is what I use)
Directions:
Sprinkle both sides of chicken with salt and pepper. Place chicken in the crock pot and cover with the vegetables. Add soups and broth. Cook over low heat six to eight hours.
Remove chicken and shred. Return chicken to pot and add egg noodles. Stir thoroughly and enjoy.
Note: Sometimes, at the very end of cooking, I’ll stir in a bit of sour cream for a stroganoff-type effect.
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