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Down Home Chicken and Noodles


This is a recipe from a Gooseberry Patch cookbook. If you like it more soupy, just adjust with chicken stock. I served it with broccoli and garlic bread.

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  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 10-3/4-oz. cans cream of chicken soup
  • 14-1/2-oz. can chicken broth
  • 16-oz. package wide egg noodles, cooked



Step 1

Place chicken in a slow cooker; sprinkle with salt and pepper.

Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender.

Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.


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