There are six days until the start of fall! The leaves have already begun to change color, and the yard has a light coat of foliage. That means it’s not only pumpkin spice time, but it’s also prime time for Chicken Noodle.

Today’s recipe can be made over the campfire with our trusty Dutch Oven. Instead, we are going to share the crockpot version that is much easier to make ahead of time and take it camping.

  • 2 cans of chicken soup
  • 2 cans of chicken broth (30 ounces total)
  • 1 stick butter
  • 1 lb chicken breasts (fresh or frozen)
  • 1 package of frozen egg noodles (24 oz)

Place the chicken breasts at the bottom of the crockpot. Pour the chicken broth and chicken soup on top. Place the stick of butter in last. Turn the crockpot on low for 6-7 hours.

Take the chicken out and shred it. Put the chicken back in and add the frozen noodles. Cook for an additional 2 hours, stirring at least every 30 minutes until done.

Man o’ man is it tasty!

Even though it was 85 degrees outside today, sitting down to a hot bowl of creamy chicken noodle with such clean ingredients is a treat. Since we are only a few days away from Han Solo weather, I think it’s best we get started early. There are Christmas decorations in stores and on sale already!

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William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role. He also wields a freely shared...

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