Creamy Chicken and Noodles
"This is a crockpot recipe I got from a friend. Doesn't take a whole lot of time to prepare, and you can put it in the pot and leave it."
- Ready In:
- 7hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups carrots (thinly sliced)
- 8 ounces wide egg noodles
- 2 tablespoons parsley (fresh is best, but can use dried)
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1⁄4 cup lemon juice
- 1⁄2 cup water
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon pepper
directions
- In a crockpot, mix together soups, lemon juice, water, mustard, garlic powder, and pepper.
- Add carrot slices, and stir mixture well.
- Slice chicken breasts lengthwise, and add to mixture in crockpot.
- Stir well, being sure the chicken is coated.
- Cook on low 7 to 8 hours.
- Cook noodles according to package directions.
- Serve chicken and mixture over noodles, and sprinkle with parsley.
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Reviews
-
This is a great weeknight meal that I will do again. I used half of the carrots as I only had a cup or two of the baby carrots (no peeling or slicing). Also I put my chicken breasts in straight from the freezer and I served it all on whole wheat spaghetti noodles. I think the mustard and lemon juice are a nice addition to the soups and keep it from tasting canned. Thanks for the recipe! -
This soup had a great texture! The only thing different I did was use chicken broth instead of water and cut the amount of carrots in 1/2. Oh, and when I made my noodles I just added them right to the soup. My husband really liked it, but it was a bit too tangy to me. I'll try it again. I just haven't decided rather to cut back on the lemon juice or omit it all together. I may just taste as I cook! Thank you for something different I can play around with! -
Very nice! I may cut the amount of carrots a bit next time as it was just a smidgen carroty for my taste. I used whole chicken breasts instead of cutting the chicken up and it worked just fine. The chicken was fork tender after 7 hours, and wow did this make the house smell good while it was cooking. Good recipe!
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Great tasting and really simple! Instead of using my crockpot I did this on the stovetop in a large covered pan. I sauteed the chicken and carrots at the same time, then added the soup mixture. My chicken breasts were quite large so I let the whole thing simmer about 40 minutes; perfect! I'll be making this again!!
Tweaks
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This soup had a great texture! The only thing different I did was use chicken broth instead of water and cut the amount of carrots in 1/2. Oh, and when I made my noodles I just added them right to the soup. My husband really liked it, but it was a bit too tangy to me. I'll try it again. I just haven't decided rather to cut back on the lemon juice or omit it all together. I may just taste as I cook! Thank you for something different I can play around with!
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Very nice! I may cut the amount of carrots a bit next time as it was just a smidgen carroty for my taste. I used whole chicken breasts instead of cutting the chicken up and it worked just fine. The chicken was fork tender after 7 hours, and wow did this make the house smell good while it was cooking. Good recipe!
RECIPE SUBMITTED BY
Love to cook, but not so much into baking. My favorite cookbook is one given to me at my bridal shower -- the good old Betty Crocker Cookbook. Tried and true, always reliable.
After 28 years of married life, I'm looking for new and nutritious recipes I can cook for my family. Seems that most of the old ones I made were heavy on carbs and bland on flavor. I especially love crockpot cooking for its ease.
