A combination of feeling ill and a refrigerator of food lead to this recipe. There was some learning along the way, such as egg noodles and slow cooking is a mixed bag. When egg noodles are added with the ingredients (step 3) by the time the soup is cooked the egg noodles have dissolved, which makes for a creamier soup.
Time: 1-3 hours apx.
Equipment: 3 quart slow cooker
- 1 or 2 chicken breasts
- 4 Idaho potatoes, cubed
- 1/2 yellow onion, diced
- 12 to 18 baby carrots, sliced in half
- 2 celery stalks, sliced thin
- 1 can cream of chicken soup
- 3 cups chicken broth
- 1/2 bag of egg noodles
- Salt and Pepper to taste
- Set slow cooker on HIGH. While slow cooker is pre-heating (this is a thing), prepare all of the ingredients.
- You have two options: Option 1: cook the chicken breasts in the oven, on the stove, or on a grill as you would like. Cut cooked chicken into cubes. Option 2: put the chicken breasts into the slow cooker with broth and cook for 2 hours. After two hours remove and cube or shred chicken breasts, returning them to the slow cooker.
- Into pre-heated slow cooker, put all of the ingredients EXCEPT for the egg noodles. Slow Cook on HIGH for 2 hours, check flavor of soup, and check doneness of potatoes, looking for fork tender.
- When the potatoes are fork tender, add the egg noodles and reduce heat to LOW and slow cook for an additional ten to fifteen minutes or until egg noodles are done.
If the amount of liquid is low add additional chicken broth. This should be a rare occasion. Serve with bread.