This is exactly the same recipe that my husband’s grandma used. Apparently it was a special Halloween after-trick-or-treat meal served over mashed potatoes. I love it on it’s own, and we make it a lot more frequently than once a year! It’s my favorite chicken noodle soup recipe. We’ve also subbed turkey or rabbit in for the chicken, and it’s just as delicious. We’ve also added other vegetables, like onions, carrots, and peas. But the base recipe is still fantastic all on its own.
Made this for dinner tonight. Pretty tasty. I read other comments that it came out too think so I I used water and chicken broth, only added 1 can of soup and a 1/2 cup sour cream. Also added carrots and onion.
This is a keeper! because we can do so much with it. I added carrots, peas, celery salt and a bit of garlic, SO good. Next time I will use red potatoes instead of noodles. Another time I plan on throwing in some zucchini (no carrots, etc.). Thanks so much for this recipe!
Ingredients:
2 cancream of chicken soup
2 canchicken broth (15oz each)
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
This was very easy to make, tastes awesome and freezes great. My family really enjoyed this. Thank you for sharing.
This is so easy! My kids loved it! It was even good leftover. The noodles didn’t get soggy in the creamy soup like they do in broth.
I thought the soup was delicious! I don’t usually make a cream based soup for chicken noodle but the sour cream was a great addition! I also thought 6 1/2 cups of noodles were too many. I used a full four cups and it was still a lot of noodles. I only added one can of soup just didn’t think it needed two. Sprinkled a little more bouillon in it, added three carrots, a couple of stalks of celery, and about a cup of chopped kale for color and because I have lots in my garden! I also just cooked my cubed chicken and vegetables in the broth a few minutes before I added the noodles.
Great recipe, wonderful comforting taste. In a couple of the comments that I read it was said that this was more like a stroganoff than a soup. The solution is just use less noodles, I only used 4 cups.
Ingredients:
2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.
Directions:
In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)
source: 07recipes.com