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I was reading an article the other day about how comfort food has overtaken steaks in popularity. People want to feel warm arms around them in a comforting hug, but because that isn’t always readily available, they will take their hugs in food form.
This recipe is the result of my longing for delicious comfort food, and rummaging through the cabinets. It was more work than I had intended it to be, but it was so warm and soothing and wonderful, that I didn’t mind cutting up those carrots or slicing those mushrooms in the end. If you want to make it easier on yourself, buy your vegetables pre-sliced. Yes, I know it uses canned soup, in fact three of them, but honestly, when you think of comfort food, do you ever think of kale? I didn’t think so. If you want to feel virtuous, eat a kale salad on the side.
Slow Cooked Chicken Noodle Comfort
1 10.75-oz. can cream of chicken soup
1 10.75-oz. can cream of mushroom soup
1 10.75-oz. can cream of celery soup
3 14.5-oz. cans chicken broth
2 t. onion powder
1 t. seasoned salt
½ t. garlic powder
¼ t. seasoned pepper
1 lb. boneless, skinless chicken breasts
½ c. julienne carrots
1 c. sliced fresh mushrooms
½ c. chopped fresh parsley
1 8-oz. bag frozen peas
1 8-oz. pkg. wide egg noodles
In the bottom of a 6-quart crockpot, whisk together soups, broth, and seasonings. Nestle chicken breasts in soup mixture. Sprinkle with carrots and fresh mushrooms. Cook on high for four hours. Remove chicken breast(s), shred, and return to crockpot. Add egg noodles, parsley, and peas, and cook 30 minutes longer.
