POT NOODLES INGREDIENTS RECIPES

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INSTANT POT CHICKEN AND NOODLES - 100K-RECIPES



Instant Pot Chicken And Noodles - 100k-Recipes image

Comfort food at its best that you can have on the dinner table in thirty minutes.

Provided by 100krecipes

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 5

2 cans chicken broth
2 cans cream of chicken soup
1 stick of butter
1 lb chicken breasts (fresh or frozen)
1 package frozen egg noodles (24 oz) (Rheams?)

Steps:

  • These are the layers you must build:- First: put the chicken at the bottom of the Instant Pot- Second: chicken broth
  • Now add the butter and cream of chicken soup. Do not stir
  • Place the lid on and set the poultry setting for 15 minutes
  • Let the pressure release naturally, take out the chicken and shred it
  • Put the chicken back on the pot and add the frozen noodles. Stir, put the lid back on, and set it to Soup setting for 5 minutes.
  • Quick-release the pressure slowly to avoid any spray.

CROCKPOT CHICKEN AND NOODLES | JUST A PINCH RECIPES



Crockpot Chicken and Noodles | Just A Pinch Recipes image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite! Be sure to check out more of our delicious chicken and crock pot recipes!

Provided by Cassie * @1lovetocook1x

Categories     Chicken

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

1 package(s) frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(s) (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed - vegetables, optional; I didn't use this time
1 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired

Steps:

  • Salt & pepper chicken breasts.
  • Place in the bottom of Crock Pot.
  • Spoon soup over the chicken.
  • Cut butter into several pats and place pieces evenly over soup.
  • Whisk the bouillon with the broth.
  • Pour over soup.
  • Place lid on the Crock Pot and turn to low. Cook for 6 hours.
  • Remove chicken and tear into pieces.
  • Add back to pot.
  • Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
  • Sprinkle with parsley and mix in if using at the end of cooking.
  • Salt & pepper, if needed, and serve. Yum!

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