Submitted by Jesska6102
In a large skillet, melt 1/2 the butter. Cook chicken pieces, onion, seasonings, and pepper until no longer pink. Drain any excess fat and place in a 5 quart slow-cooker.
Meanwhile, heat slow cooker to LOW and blend the chicken stock and cream of chicken soup. Add the carrots & celery and mix well. Add chicken and pepper, salt to taste. Cook for 4 hours on low or until taste is to your liking.
Serve with margarine or butter and crescent rolls.
I can thank my grandmother for this recipe. It's very easy to make as long as you start early. Also you can make this on the stove top as long as you have a large enough pan and remember to cook on LOW. JMK
This recipe has been added to the following public cookbooks:
shannons cook book,
Denny's Favorites,
sara,
gary's cook book,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | DBlixt
11/19/09 02:06 PM | NoodlesDon't put the noodles in the soup, place them in your bowl and then add the chicken soup or else they will get to over done. |
| ★ ☆ ☆ ☆ ☆ | Braddejong
02/18/09 01:09 AM | Chix noodle soupEverthing but the noodles?? What kind of noodles are you using, when do you add them, ?? |
| ★ ★ ★ ★ ★ | OLEDAWG23
02/23/08 01:30 AM | where's the noodlesits really good my kids love it |
| ★ ★ ☆ ☆ ☆ | MLCKLK
02/22/08 10:28 PM | Noodleswhere are the noodles ? |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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