Ingredients: |
Ingredients: 5 whole chicken breasts, boneless and skinless
2 large cans chicken broth
2 cans of cream of chicken soup
1 medium onion diced
1 stick butter
1 T. rotisserie chicken seasoning (you can add more to taste)
1 T. seasoning salt
1 T. onion powder
2 family sized packages of grandma's frozen homemade noodles that have been thawed in the refrigerator overnight.
1 16 oz. bag frozen green beans (I microwave them for 4-5 minutes to defrost them, then chop them into 1 inch pieces)
1 16 oz. bag frozen corn thawed in the microwave as you do the green beans.
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Directions: |
Directions:I put the chicken breasts in an oven proof dish or small roaster, just add enough broth to cover the chicken, cover the pot and cook in the oven at 350 degrees until done. (@40 minutes...juice from chicken is clear when you stick a fork in it). Remove chicken and shred. Do not reuse this broth!
In a large soup pot, melt the stick of butter, add the onions and cook for 3-4 minutes. Add the chicken soup and one whole can of chicken broth. Add spices. Stir to blend. Add any additional spices to your taste. Add the shredded chicken and the noodles. Separate the noodles as you drop them into the broth. Bring to a boil, then lower heat and cook for 35 minutes or until the noodles are done. The noodles will soak up a lot of broth, so I add more to replace the lost liquid as needed. I usually add the rest of the second can. Add the vegetables and heat for another 5 or 6 minutes. |
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