It doesn’t get more hospitable or tasty than this Country Chick N’ Noodles. That’s because it doesn’t get more poultry than chicken that’s slow-cooked to perfect tenderness in a creamy, herbaceous chicken soup. Cooking the noodles right in that soup is the savory cherry on top too. Open your arms and embrace Country Chick N’ Noodles in a bear hug and trust us, you’ll never want to let those flavors go again!

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  • 4 chicken breasts, boneless and skinless
  • 2 (10.5-ounce) cans cream of chicken soup with herbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup salted butter, sliced into chunks
  • 3 1/2 cups chicken broth
  • 8 ounces medium egg noodles, uncooked
  • 1-2 teaspoons dried parsley, for serving
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Step 1 –Place the chicken in the bottom of a 5-6-quart slow cooker.

Step 2 –Evenly top the chicken with the cream of chicken soup.

Step 3 –Sprinkle the salt, the pepper, the poultry seasoning, the garlic powder, and the onion powder evenly on top of the soup mixture.

Step 4 –Add the butter slices on top of the mixture.

Step 5 –Pour the chicken broth over the mixture.

Step 6 –Cover and cook on low heat until the chicken is completely cooked through, about 5-6 hours (or on high heat for about 3-4 hours).

Step 7 –Remove the chicken from the pot and shred it into chunks using two forks. Keep all of the liquid in the slow cooker.

Step 8 –Add the shredded chicken back to the pot.

Also Read:  Stuffed Pepper Soup

Step 9 –Add the dry egg noodles and stir.

Step 10 –Cover and continue cooking until the noodles are tender, about 30-45 minutes.

Step 11 –Serve topped with the parsley.