Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 12 oz egg noodles
- Fresh parsley, for garnish
Instructions
Instructions
- Prepare the Chicken
- Place the boneless, skinless chicken breasts into the crock pot.
- Add Ingredients
- Pour in the chicken broth and add the cream of chicken soup. Stir in the sliced carrots, celery, chopped onion, garlic powder, onion powder, salt, and pepper until everything is well combined.
- Cook the Soup
- Cover and cook on low for 6-7 hours, or until the chicken is tender and can be easily shredded.
- Shred the Chicken
- Using two forks, shred the chicken directly in the crock pot to blend with the soup.
- Add the Noodles
- Stir in the egg noodles, then cook on high for an additional 20-30 minutes, or until the noodles are soft and have absorbed the soup flavors.
- Garnish and Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes
Total Time: 6 hours 40 minutes
Servings: 6