Recently Stone and I were invited to friends for dinner and Mahjong. On the menu was Chicken Noodle or what I call Southern Comfort that was made in the crockpot and with frozen egg noodles. First of all I had never heard of frozen egg noodles. Apparently the grocery's here in Knoxville had just begun to carry them. In fact last week I went to our local Kroger's and they had not gotten any in as of yet, but they did have the label attached where it will be in the freezer section.
The first thought that came to mind when I had this recipe was Cracker Barrel's Chicken and Dumplings. I know your probably thinking Chicken Noodle and Chicken and Dumplings are two different recipes. The thing is this Chicken Noodle recipe is thick, not soupy like most, although you could add more broth if you wanted, I did not. Also the texture of the frozen egg noodles are different, thicker. The first time I made this I added a container of baby portobello mushrooms that I cooked in butter and olive oil and added a splash of white wine. This time I added english peas. Talk about good. So if its cold and dreary out like it was here today, build a fire, put on some tunes and make some Southern Comfort and I don't mean whiskey.
1 (24 ounce) package frozen Reames Homestyle Egg Noodles
2 (14.7 ounce) Campbell's Cream Of Chicken Soup, I used the fat free.
1 stick (1/2 cup) butter
1 (32 ounce) chicken broth, may want extra to thin it out, I did not.
1 teaspoon Better Than Bouillon chicken base
6 small or 4 large skinless chicken breast
salt and pepper
portobello mushrooms, peas and carrots (optional).
Salt and pepper chicken breast and place in the bottom of crockpot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. I whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours. Remove chicken and tear into pieces. Add back to pot. Now add noodles. Cook for another 2 hours or until noodles are desired tenderness. Add vegetables if you choose. If you want a thiner texture add more broth at the end. We like it thick enough you eat it with a fork. Salt and pepper more if you want. Serve. This freezes beautifully!