|Julian's Chicken and Noodles|
I noted several people are serving this over mashed potatoes, which is also an Amish country favorite. But all that starch really isn't necessary as the noodles are plenty starchy enough on their own. I served the dish with a side of fresh green beans.
|In the slow cooker ready to serve.|
|2-12 ounce packages of Reames Homestyle Egg Noodles|
|Click to Enlarge|
1 pound boneless, skinless chicken breast
2 carrots, chopped
1 onion, chopped
1 can mushrooms or fresh, sliced (optional)
2 cans cream of chicken or chicken/mushroom soup
32 ounces chicken broth
1 8 ounce stick of butter, sliced (optional)
24 ounces frozen egg noodles
Water as needed
Salt and freshly ground black pepper
Chop the carrots and onion. In slow cooker (Crockpot) put chicken on bottom. Add the carrots, onions and optional mushrooms. In a bowl, whisk together the canned soup and broth. Pour the mixture over the chicken and vegetables. Top that with the optional butter. Put the slow cooker on low and let cook for 6 hours covered.
Remove the chicken pieces and shred with a fork. Add back to the slow cooker. Stir in the frozen noodles. Cook for 1 more hours stirring after 30 minutes. Add some extra water as needed to maintain consistency if you are going to hold them for a while, as continued cooking will dry them out. Add salt and pepper to taste.