Our family LOVES chicken and noodles but I’ve never had a tried and true recipe. I immediately read through the recipe.
2 can cream of chicken soup
2 can chicken broth (15oz each)
1 stick butter or margarine
1 lb chicken breasts (fresh or frozen)
1 package frozen egg noodles (24 oz) I used Reames
Instructions:
In the crockpot put the chicken on the bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)
It looked like a winner but, it almost looked too easy. If it was this easy, I was sure people would make this all of the time…yet I had never seen this recipe before.
But..this was a crockpot recipe. I’ll be honest, I’m not much of a crockpot gal ever since the Instant Pot came along. So I re-read the recipe. Could I convert this to an Instant Pot recipe?? I was pretty sure I could…
and I did. It was WONDERFUL. Of course, I forgot to take pictures of it. I made a pot full and 30 minutes later, it was GONE. The family loved it that much. It really does make a big batch.
I made baking powder biscuits to go with it and we ate ours over biscuits.
As I was sitting there eating mine and really, really enjoying it, I thought dang, this is good. I wonder if I could convert the recipe to beef and noodles. So, believe it or not, the next night I did.
Here how I did it. I put 30 ounces of broth into the Instant Pot. I put a beef roast in there too. Round steak would work great too.
I also put in one stick of butter. My roast was frozen so I pushed the meat setting and put it on 55 minutes. If my roast would have been thawed I would have put it on 45 minutes.
I released the pressure, took the roast out, and shredded it. Then I added the meat back into the pot. I added the 2 cans of soup only this time, I made it be cream of mushroom. Then I added the pack of these noodles. They are awesome and can be found in the freezer section at the grocery store.
I pulled a few spices and added some of each of these…
Minced Garlic
Pepper
one cup of chopped celery
on chopped medium onion
Worcestershire Sauce
I put the Instant Pot on manual for 2 minutes. It came out like this…
It was fabulous! This time I was lazy and didn’t make biscuits. We had it over French bread instead. It was so good.
If it’s too “soup-like” for you..no big deal. Thicken it with cornstarch mixed with water until you get your consistency.
So…this is going to be the new Kramer house recipe for either chicken or beef with noodles. I will also be making it much more often.
We had six adults here for supper and four kids. We all ate very heartily and there was enough.
UPDATE:
A reader asked how I did the chicken version in the Instant Pot.
Put Chicken Broth in vs the beef broth
Cook chicken at 35 minutes instead
Use cream of chicken
Use the same of everything else the same except the Worchester Sauce.
Basically follow the original crock pot recipe for ingredients only use the beef recipe for directions.
**This has become a go-to recipe when my adult kids come home with the grandkids. It makes a big pot and the kids like it because they all seem to like noodles**
