Ingredients
– 2 pounds boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 3 carrots, sliced
– 2 stalks celery, sliced
– 1 can (10.5 oz) cream of chicken soup
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 3 cups egg noodles
– Fresh parsley, for garnish (optional)
Equipment Needed
– Slow cooker
– Cutting board
– Knife
– Measuring cups and spoons
– Stirring spoon
– Serving bowls
Step-by-Step Instructions
First, start by placing the chicken breasts at the bottom of your slow cooker. I love to season them with a sprinkle of salt, pepper, garlic powder, and onion powder for that extra flavor boost. Next, I add my diced onion, sliced carrots, and celery on top of the chicken. The aromas of the vegetables mingling with the spices already start to create that cozy feeling in the kitchen. Then, pour in the chicken broth and cream of chicken soup, stirring just a bit to combine everything. It looks so colorful and inviting! (See the next page below to continue steps…)