Down-Home Chicken & Noodles
Source: Mitzi H.
Ingredients:
1 pound boneless, skinless chicken breasts
salt and pepper to taste
3 (10 3/4-ounce) cans cream of chicken soup
2 (14 1/2-ounce) cans chicken broth
1 (14 ounce) can creamed corn
1 (12-ounce) package wide egg noodles, cooked
Preparation:
Place chicken in a crock pot; sprinkle with salt and pepper. Top chicken with all 3 cans of soup. Cover and cook on low for 3 hours, or until chicken falls apart. Remove chicken from crock pot and shred. Return chicken to crock pot; add broth, creamed corn, and cooked noodles. Mix Well. Cover and cook on low setting for additional 30 minutes, or until heated through.
Serves 12 (240 grams per serving)
1 (12-ounce) package wide egg noodles, cooked
Preparation:
Place chicken in a crock pot; sprinkle with salt and pepper. Top chicken with all 3 cans of soup. Cover and cook on low for 3 hours, or until chicken falls apart. Remove chicken from crock pot and shred. Return chicken to crock pot; add broth, creamed corn, and cooked noodles. Mix Well. Cover and cook on low setting for additional 30 minutes, or until heated through.
Serves 12 (240 grams per serving)
Calories 250, C30g, F7g, P15g
Note: I’ve started using about 1 pound shredded rotisserie chicken instead, and saved the rest of the meat for another dinner. I like the added flavor it gives this soup.
The nutrition will be different if a rotisserie chicken is substituted for the chicken breast.
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