Chicken and Noodles Recipe

  • 2 chicken bouillon cubes
  • water
  • 2 cans cream of chicken soup (10 3/4-ounce can)
  • 2 boneless, skinless chicken breasts
  • 1 package frozen egg noodles
Container: slow cooker and a large cooking pot
6+ hrs
  • Dissolve the bouillon cubes in some water.
  • Add the bouillon mixture, cream of chicken soup, and the chicken breasts to a slow cooker.
  • Pour in enough water to cover all; then cook on the low heat setting for 8 to 10 hours.
  • When the chicken breasts are done, remove them from the crock pot and set aside.
  • Pour the liquid from the slow cooker into a large cooking pot. Add enough water to cook the noodles (according to package directions).
  • Shred chicken breasts and add to the cooked noodles.
  • This can be served over rice, mashed potatoes, or biscuits if desired.
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