Ingredients
2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
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Ingredients 2 cancream of chicken soup 2 canchicken broth (15oz each) 1 stickbutter or margerine SEE TH... -
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sounds yummy
ReplyDeletegonna try it
ReplyDeleteThis sounds really good, I will definitely try it.
ReplyDeleteAlways looking for new recipes to try in the crockpot. Looks tasty can't wait to try this one.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeletemy*
ReplyDeleteLooks very yummy I'm gonna try this
ReplyDeleteI've gotta try this for my family!
ReplyDeleteDefinitely will try it!
ReplyDeleteDefinitely will try it!
ReplyDeleteCan't wait to try this! Sounds so easy.
ReplyDeletesounds easy and looks tasty
ReplyDeletedont the noodles get gummy?
ReplyDeleteIt says the last 2 hours, so no, they won't. And to use frozen noodles
Deletethat's what I wondered, Janie Jacks. Maybe add them later in the process?
ReplyDeleteIt says the last 2 hours, so no, they won't. And to use frozen noodles
DeleteLove these recipes.
ReplyDeleteLove these recipes.
ReplyDeleteI'll give this one a try for sure . . . .
ReplyDeleteYum. Must try
ReplyDeleteNo spices, no garlic or onions, not even a little poultry seasoning? Sounds bland to me, I would have to jazz it up with some flavor but it seems like a decent basic recipe to start with.
ReplyDeleteI have made this recipe several times without adding any additional spices or seasonings. It is delicious! If you prefer more spices by all means add them, but the recipe has tons of flavor on its own.
DeleteSounds easy enough. Thanks!
ReplyDeleteSo... the ramen noodles are frozen/uncooked? do you add the spices from the noodle package?
ReplyDeleteThey are not ramen noodles. They are homemade frozen noodles. I buy Grandma's Noodles. I let them thaw and then sprinkle with flour before cooking to thicken the broth.
DeleteThey are not ramen noodles. They are homemade frozen noodles. I buy Grandma's Noodles. I let them thaw and then sprinkle with flour before cooking to thicken the broth.
DeleteLinda Barthuly - not Ramen noodles, Frozen Egg Noodles - the brand this person uses is REAMES. REAMES EGG NOODLES
ReplyDeleteHow about adding seasoning and some veggies?
ReplyDeleteThis was delicious! Thanks for sharing!
ReplyDeleteWant to try this, sounds good. It's not right that you posted somebody elses picture & recipe and called it your own.
ReplyDeleteNo one said they designed the dish....Just enjoy or log out! Can't anyone get along anymore??????
DeleteI agree with Dina. It is still plagiarism. At least give credit to the place the photo was taken from. And if you dont like the comments Concerned feel free to take your own advice.
DeleteWant to try this, sounds good. It's not right that you posted somebody elses picture & recipe and called it your own.
ReplyDeleteLooks yummy.
ReplyDeleteLooks yummy.
ReplyDeleteExited to try this!
ReplyDeleteYummm.
ReplyDeleteThis sounds really good. I'll try it tonight!
ReplyDeleteDo the noodles have to be frozen or can they be dried
ReplyDeleteDon't know about frozen noodles - never used frozen, only dried noodles. can we use them?
ReplyDeleteLooks delish!
ReplyDeleteim gonna try this
ReplyDeleteYum
ReplyDeleteDoes the chicken need to be precooked or raw? Whole breasts or cut up? In the pix it looks shredded...
ReplyDeleteWhat if we can not get frozen egg noodles? Would it work with just regular, thick egg noodles?
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteJust got done getting the ingredients to cook it
ReplyDeleteJust got done getting the ingredients to cook it
ReplyDeletesounds so good
ReplyDeleteI've been using this recipe for months and it is excellent! The reames frozen noodles are a must. So good!
ReplyDeleteI think I would add a bag of frozen veggies and dry egg noodles. I have used regular dry noodles in my lasagna with wonderful results so I think it would work here too.
ReplyDeleteI would like a few diced carrots in this recipee & maybe an onion, bay leaf, other wise sounds great
ReplyDeleteI would like a few diced carrots in this recipee & maybe an onion, bay leaf, other wise sounds great
ReplyDeleteI have never heard of frozen noodles. Is this recipe from USA?
ReplyDeleteYes, and they sell them at Publix.
DeleteAll grocery stores and even Walmart have frozen noodles. they are like homemade noodles .
DeleteAll sounds good, just a question cccncerning the noodles. Can I use regular egg noodles?
ReplyDeleteIn the crockpot now! ☺
ReplyDeleteThe frozen noodles are awesome. All of you wanting to use dry noodles will miss out. Go to the freezer section and get the Reames egg noodles. The homestyle ones. Do it. I use them all of the time. The only thing I question is the butter. Is that to make it creamier? I'm making it right now. I just added the noodles. It seems strange that I have to wait two more hours. I'm going to do it though.
ReplyDeleteIn my crock pot now but cut it down to half
ReplyDeleteI made this over the weekend. Was a little skeptical on the stick of butter, but I made it just as you suggested. Turned out great!! It was a huge hit with my husband. Thank You!!
ReplyDeleteJust put mine in the crockpot, dinner with the kids and grandkids tonite
ReplyDeleteHow long did everyone cook the chicken before shredding it and putting the noodles in? The recipe says 6-7 hours
ReplyDeleteIs this a soup or does it thicken up?
ReplyDeleteIs this a soup or does it thicken up?
ReplyDeleteI'm making it now and it definitely thickens up.
ReplyDeleteHas anyone tried dumplings?
ReplyDeleteMade this today - absolutely delicious! I definitely would use the frozen noodles (and I never have before) - they are like home made. And yes - it is thick - not soupy.
ReplyDeleteI made this today and it was awesome and my family ate it up. It was perfect just as it was I did however add salt and pepper to it. Now because our walmart doesn't carry frozen noodles I had to by the dry and because of that I had to add some water to it (I figured the frozed noodles as they defrost adds moisture to it) but it did not effect the flavor at all. Now is you want to add veggies or spices to it to each his own but it is perfect just like it is. I did get a baquette bread to go with it and that was a perfect addition. Definitely will be make this more.
ReplyDeleteI made this last week, 3 adults and 5 grandkids, no leftovers, everyone loved the meal. Making this again today, with only 1 daughter and 2 grandkids, will hopefully have leftovers today lol
ReplyDeleteIf you go to reamesfoods.com, you can put in your US zip code and find out where to buy the frozen egg noodles. In the Washington, D.C. area, they are sold at Harris Teeter.
ReplyDeleteNo Pinterest? You might want to consider
ReplyDeleteNo Pinterest? You might want to consider
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteIs there a substitute for the noodles? I can't find them at my walmart?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThe recipe calls for 2 15 oz. cans of chicken broth. How many oz.'s for the cream of chicken soup???
ReplyDeleteKaren - Try your grocery store. The noodles are in the frozen section.
ReplyDeleteMaking it now!! Also making 7-Up biscuits to go with it!! Yummy
ReplyDeleteThese people need to go back and READ the whole recipe. It says add noodles AFTER chicken is cooked and shredded and put back in crockpot. I found the frozen egg noodles at Wal-Mart. I think they just forgot to add "season to taste".77
ReplyDeleteI am making this now for the first time. I have no problem adding pepper but I would wait to add the salt until you've tried this recipe. Cream of chicken soup and chicken stock are both loaded with sodium so there may be enough for most people. I know the recipe for cheesy potatoes that most people have had calls for cream of chicken soup, cheese etc. We never add salt to that recipe and it is not bland. Here goes!
ReplyDeleteFOLLOW UP: I made it yesterday and it is delicious. I added pepper and thought the salt content was okay. Those who want more can add it at the table. It is in no way "under salted". I could see adding a bag of peas and carrots or serving them on the side for picky eaters. 😉 Also, I used the chicken stock that comes in gel pods. It called for adding 3 1/2 cups of water so my "chicken stock" was 28 ounces instead of 30 and the consistency was still good.
ReplyDeleteso i was going off of memory and added the egg noodles with everything else..;-( is that going to mess up the noodles?
ReplyDeleteDo I need to add more at the two hour mark?
Sounds.like a great dinner. Thank you for how to and instructions
ReplyDeleteMight even be good with gnocchi. I'm going to try it. I usually make my own noodles, if I make them and freeze them, do you think it will work
ReplyDeleteMight even be good with gnocchi. I'm going to try it. I usually make my own noodles, if I make them and freeze them, do you think it will work
ReplyDeleteI've never heard of frozen noodles, is that common?
ReplyDeleteI've never heard of frozen noodles, is that common?
ReplyDeleteI've made this twice before and always used the frozen egg noodles but I couldn't find them in the store I was at yesterday and hubby wouldn't go to another so I bought the dry ones. Wish me luck . I also use more children than it calls for because they like a lot. This recipe is one my whole family will eat and believe me that's no easy feat.
ReplyDeletemore Children or Chicken? lol I'm loving this recipe
DeleteAbsoultely AWESOME! Love, love, love it both for the taste and ease! Don't remember what brand of noodles, just had hubby pick up a bag of frozen ones.
ReplyDeleteOne of my co-workers brought some in for me to taste. Simply amazing. I've stopped looking for a chicken and egg noodle recipe. This is the one for me.
ReplyDeleteReames frozen noodles in the south (GA) are in Publix grocery stores. I bought some today but had to ask where they were...
ReplyDeleteThis sounds really good. I think I'm going to make it tomorrow. Not sure I can use a whole stick of butter, that just seems like a lot I'll cut that in half and maybe add an onion. :)
ReplyDeleteOh my goodness, people! Read the directions and don't post until you've made the recipe so others can get an actual "review". No one wants to have to siphon through fifty messages of "Yummy!". Or, "I want to try this". Or, a myriad of other similar posts. There's only a handful of actual reviews on this one. By the way, the recipe directions are pretty straightforward. You could not have shredded chicken until it is cooked.
ReplyDeleteI made this today, REALLY good. I made changes, but I usually do with all recipes. I used vegetable broth (I think it's more flavorful) and used no butter (just my preference) I also added onions, frozen peas and corn. It is pretty straight forward and simple recipe, but for an unexperienced cook I totally understand the questions. No need to be-little anyone. I hope y'all try it, it's def YUMMY! :)
ReplyDeleteOh My Goodness, this is fantastic! I did add frozen peas too! The butter is the magic! Make this, use canned chicken or dark meat, it will all be great!
ReplyDeleteSo do you cook the chicken first?
ReplyDeleteI'm going to make this tomorrow, it looks good.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteFor all of those asking about cooking the chicken. The fecipe does say to cook the chicken for 6-7 hrs then shred it& return it to the crockpot. You didn't finish reading the instructions
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteLooks delicious
ReplyDeleteLooks delicious
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI would make this
ReplyDeleteHas any one used chicken thighs instead? Did it come out the same?
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteNice basic recipe of comfort food you can embellish any way you want.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDelete
ReplyDeleteits good noodle picture . I tried . teste is wonderful. thankyou for shearing. online food delivery
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ReplyDeleteYummy mm
ReplyDeleteThis looks great. To answer a few questions, the chicken is raw; and frozen would probably work just as easily as thawed. The egg noodles are in the frozen food section. They're thick and, if you follow the directions and add at the end, I"m pretty sure they won't gum up.
ReplyDeleteI'm going to try this recipe, but I'm going to add diced celery and carrots. Maybe some onion, too. My favorite aunt made a variation of this recipe, and it was our FAVORITE recipe as kids.
This is delicious! I used 1 can cream of chicken and 1 can cream of mushroom, instead of 2 cream of chicken. I added salt pepper and dehydrated onion. This was my first experience of using the reames frozen noodles, and I will definitely use them in the future.
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ReplyDeleteAdded chopped onion, celery, frozen peas,and poultry seasoning, and pepper. Yummy!!
ReplyDeleteAdded chopped onion, celery, frozen peas,and poultry seasoning, and pepper. Yummy!!
ReplyDeleteHow many servings does this make? I have not seen that number anywhere.
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ReplyDeleteMade this last night and it was really good. I browned the frozen chicken with salt, pepper, garlic first. I boiled the frozen noodles separately at the end. I added about a cup of frozen peas. I also added poultry seasoning a couple times. It turned out pretty wet so we served it over store bought biscuits and it was awesome. I have enough left for a couple more meals. Will definitely do again.
ReplyDeleteSorry if this has been already answered. Didn't know comments section had so many replies...lol. Is the 6-7 hours of cooking total time? If so, at what point(time) do I remove chicken to shred? Im thinking at 5 hours, so that i can add noodles, and then cook for an additional 2 hours. For a total of "7"... Your help is truly appreciated. Please reply to; ikaika357@outlook.com
ReplyDeleteMaybe my crockpot runs hot, but even on low a pound of chicken would be done in 3-4 hours max. It'd be an over-cooked mess by 6. Are you all really cooking it that long? Thanks
ReplyDeleteMaybe my crockpot runs hot, but even on low a pound of chicken would be done in 3-4 hours max. It'd be an over-cooked mess by 6. Are you all really cooking it that long? Thanks
ReplyDeleteThis is delicious.. keep posting
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Tried it for supper tonight. It sure smells good
ReplyDeleteIs it possible to cook it on high in order to cut down cooking time ?
ReplyDeleteHow many does this recipe feed? I am cooking for 6 adults, should i double recipe?
ReplyDeleteI made this last night and it was absolutely delicious! I cooked the chicken/broth/cream of chicken and butter on high for three hours and then turned down to low and added the noodles for another two and it was perfect and really cut down on the cooking time. I also added fresh spinach to the leftovers for lunch today and that made it even better. The one thing I think could be reduced is the butter. I think half a stick would be plenty ;)
ReplyDeleteCan't wait to try this!
ReplyDeleteVery easy recipe for those who don't like to cook lol. I added about 3 tablespoons of sour cream, some onion salt, reg salt, and pepper for a little more flavor. Turned out perfect to me and was still super easy
ReplyDeleteExcellent...used a 26 oz cream if chicken, a box if chicken broth. Cooked on low for 6 hrs, shredded chicken, cooked another 30 minutes before adding the frozen noodles. If your noodles were gummy you didn't cook them long enough. They needed the full two hrs. Even non chicken loving husband loved it..this makes a ton of food
ReplyDeleteTrying today, couldn't find frozen egg noodles so I am using frozen ricotta cavatelle noodles that I found
ReplyDeleteMade this today (as a seventeen year old) I didn't cook it for 7 hours before shredding the chicken. only about 5. couldn't find the frozen noodles so I used dry egg noodles. I added cut up carrots and frozen peas and it turned out really well. Didn't even have to look at the directions!
ReplyDeleteSomeone had asked if you could the chicken on high to cut the time down. No one responded but I was wondering the same thing. I am going to try it. Walmart does sell the frozen egg noodles you just need to look around. At my Walmart( which usually doesn't carry what I need) I found them near the frozen rolls and such.
ReplyDeleteI made this last night. I like other reader found the noodles at walmart in the frozen section near the rolls. It was simple to make, after cooking for several hours while at work I shredded the chicken and added the frozen noodles cooking for an additional hour. The only changes I would personally make next time is cutting down on the butter and adding some carrots and chopped celery. Very filling and perfect comfort food dish!!
ReplyDeleteSo maybe this is a stupid question, but did anyone add water? The soups are condensed so if you were cooking them by themselves you would a can of water. Made without adding water and it was delicious but thick. Just asking.
ReplyDeleteJust made this. And I have made this both ways frozen and dry egg noodles. There is no comparison this is by far much better and more homemade-like recipe. very good
ReplyDeleteMade this last night. And I must say it was so easy and delicious!! I did tweak mine a bit. I seasoned the chicken with poultry season and white pepper prior to adding the soup and broth. I also added a bag of frozen mixed veggies. Cooked on high for about 5 hours before I shredded the chicken and added the egg noodles (couldn't find the frozen so I had to use dry) let it go for another 30 minutes. Family loved loved loved it!!! No leftovers!! Definitely will make again. Next time I might have to double up just so we can have leftovers!!
ReplyDeleteTry Grandma's frozen noodles if you can't find the other. I didn't add the cream of chicken soup because it has msg. I thickened with a little arrowroot. Very close to tasting just like my grandmas.
ReplyDeleteMaking this today. Using boneless skinless chicken tenders. Seasoned chicken with Montreal chicken seasoning and dash of garlic powder. Used 1can cream of chicken, 1 can low sodium cream of mushroom, 30oz. chicken broth. Added I small can chopped mushrooms, diced celery, diced onion. Cooking n high three hours. Removed chicken, shred, then returned to crock pot. Stirred in 16oz. Reames frozen noodles. Going to stir every thirty minutes until noodles are done. I'll let you know how they turn out!
ReplyDeleteIf you are just beginning, then take it a little
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Made this tonight. Seasoned with garlic poweder, onion powder, salt and pepper. I used dry egg noodles. If you use dry noodles, I recommend adding an additional can of chicken broth. Stir occasionally for 30-45 min until tender. Also, added some cheese before serving.
ReplyDeleteYummy...
ReplyDeleteMaking today for second time. Absolutely tastes amazing and so easy to make. I have found the Reames frozen noodles at boyh Walts and Jewel.
ReplyDeleteI have loved Reames' forever. I'm excited to try this recipe! The butter, the creamy soup...to die for!
ReplyDeleteWhy no feed back from the "author"? 🤔
ReplyDeleteI am making this now but cooking noodles seperately. last time I cooked the noodles in the crock pot and it was over cooked and gross. I am cooing it separately in a pot in chicken broth but cutting a minute or two odd the cooking time then adding it to the chicken in the crock pot and let it finish cooking
ReplyDeleteAlso I used chicken pre-marinated in garlic and butter
DeleteUpdate. I used one pound of chicken pre marinated in butter and garlic and used 1 can cream of chicken and added chicken broth enough to cover the chicken. at the end I had to add a little more broth. I also added poultry seasoning and italian seasoning. I boiled the reames noodles in chicken broth stovetop but cut 5 minutes off the cooking time and added it to the shredded chicken mixture. I did not add butter. I turned off the crock and let the noodles mix and sit for 30 minutes before eating. The noodles finished cooking and absorbed the liquid I made this many times and it works better cooking noodles seperate like this. It is so easy to ruin the noodles by over cooking in the crock pot
ReplyDeletelooks like it could fill my teenager!
ReplyDeleteDoes anyone know how many people this recipe feeds?
ReplyDeleteI made this twice. The first time I used packaged (unfrozen) egg noodles. It was good, but the second time I used the Reames frozen noodles and it was a game changer. They soak up all the flavor and plum with goodness. My 7 year old son who has to be forced to eat most things LOVED it. He begged for it for every meal for a couple days. I even sent him some in his Thermos for school. I highly recommend this. The only change I made, is I used chicken thighs instead of breasts. We like dark meat better in our family.
ReplyDeleteJust made this and followed recipe but noodles did get very gummy. I did use the Reames frozen ones. Did not like it
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