Chicken Noodle Stew

Passed to your plate by Emily Daley

Recently we have started the tradition of playing flag football with our friends and families the day before thanksgiving. We use it as our excuse to feel better about eating all the food for the next several days. After running around outside in the cool air for a couple of hours it feels great to come in to some delicious and hearty chicken noodle stew!

 

Print Recipe
Emily Daley
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 quarts swanson chicken broth
  • 3 cans Campbell's cream of chicken
  • 3 large boneless chicken breasts
  • 1 bag Birdseye veggies
  • 2 12 oz reams home-style egg noodles packages
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 quarts swanson chicken broth
  • 3 cans Campbell's cream of chicken
  • 3 large boneless chicken breasts
  • 1 bag Birdseye veggies
  • 2 12 oz reams home-style egg noodles packages
Instructions
  1. Heat up the 2 quarts of Swanson chicken broth and 3 cans of Campbell’s cream of chicken in large pot.
  2. Cook the 3 large boneless chicken breasts with salt and pepper in oven until done. Cut up the chicken breasts into irregular shapes and put those into a crock pot include any juice from cooking pan.
  3. Add in 1 bag of Birdseye veggies for soup. I like to add more corn to it, but use whichever vegetables you like the most!
  4. Everything goes into a crockpot with two 12oz. packages of Reams Home-style egg noodles. I also grind in some more pepper because pepper makes everything better. Mix thoroughly.
  5. I let it cook all day which makes it get really thick. Stir it as much as possible. Cook everything in the crock-pot for several hours, you could have it finished in an hour but it thickens the longer it is in there!
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