Sprinkle of Country

I have always loved combining recipes and adjusting them to make them work for me. With our recent soup carry in at work I decided to make some home-style chicken and noodles to take in and share with everyone! The main idea for this version I found at http://www.simplyhappyfoodie.com, I adjusted a few things to make it work for what I had on hand and to make it work best for the office carry in.

I started by cooking and shredding my chicken. Since I was making this ahead of time and didn’t want to have the shred the chicken during the day at work, I used an instant pot to cook the chicken, shredded it with a hand mixer and then transered it to a crock pot. I made the chicken a night a head of time so I didn’t have to wake up so early the morning of the carry in, leaving only the rest of the recipe to complete in the morning which is just dumping ingredients into the crock pot!

To make my chicken in the instant pot I placed frozen chicken breasts, 1 cup of water, and spices in and then set the pot to high pressure for 12 minutes, I let the pot naturally release for 3 minutes before manually releasing the pressure. I then used a hand mixer to shred the chicken right in the pot. If you do this make sure to hold the mixer with a hot pad to avoid splashes of hot liquid.

You can also make your chicken in the crock pot; however, if you decide to use a crockpot for this recipe the USDA recommends to only use thawed meat and cook on high for the first hour prior to transferring to low for 3-4 more hours.

Always make sure your meat is at the right temperature when done cooking, chicken should be cooked to 165 degrees. This is important to check with the variation in size of chicken breast and the possibility of inconsistency of times chicken breasts may need to cook due to size.

Transfer your shredded chicken to your crock pot and add in the remaining spices, chicken broth, butter, chicken paste , and frozen noodles.

Cook on low for 4-5 hours, add additional broth if you are noticing the noodles are drying out. Enjoy your chicken and noodles!

Ingredients

Shredded Chicken

4-5 Chicken Breasts

0.5 teaspoon Seasoned Salt

0.25 teaspoon Pepper

0.25 teaspoon garlic powder

0.25 teaspoon onion powder

1 Cup Water

Chicken and Noodles

2 Cans Cream of Chicken Soup

2 Teaspoon Chicken Flavored Paste (Similar to Better than Bouillon)

1/2 Cup of butter cut in 1/2 Tablespoon slices

4 cups of chicken broth

24 Oz of Frozen Noodles (1 Bag)