1 5-6 pound chicken
3 cups water
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 12-ounce bag home style or extra wide egg noodles
1 can cream of chicken soup
Add chicken, 3 cups of water, salt, pepper, garlic and onion powder to a large crock pot. Cover and cook on low for 8-10 hours or on high for 5-6 hours or until chicken is cooked through and tender.
Remove chicken from crock pot. I usually have to do this with tongs and a slotted spoon as the chicken will fall apart. Set chicken aside to cool a bit.
Pour broth from crock pot into a large measuring pitcher (or whatever you have that will hold the liquid). Measure 5 cups broth and add back to crock pot. Your chicken will have put out a lot of liquid and you should have about 5 cups but if not, use water to make up the difference.
Cover crock pot and heat broth on high until broth reaches a low boil. Add noodles, cover and cook on high for 10 minutes.
Meanwhile, remove skin, bones, etc. from chicken and pull/shred chicken into bite-sized pieces with fingers or two forks.
Add chicken pieces and cream of chicken soup to crock pot and gently stir until combined. Reduce heat to low and simmer about 10-15 minutes or until noodles are tender.
I put a little under 4lb of cut fryer parts in the crockpot around 10pm. Turned off at 6am and put in fridgerator, separating chicken and broth. When I got home I scraped off the fat and put broth in pan to heat while I picked the chicken off the bones.
I used Yoder’s Hearty noodles, 16oz. They were good but a bit big for my taste. Because the recipe called for 12oz, I added another cup of water to the broth to make a total of 6 cups liquid. I only had 3 cups of chicken broth after I took off all the fat, so I added 3 cups of water and 3 chicken bullion cubes.
The kids really seemed to like it and I thought it was pretty good too.