Well, now that we have officially gotten our first snow, it is REALLY soup and stew time! It is also cold & flu season, and nothing is better to fill your belly when it is cold or if you have a cold, than Chicken Noodle Soup. It is a pretty basic recipe which you can easily tweak yourself, but it really gets some good flavor made in the crock pot. Enjoy with some cornbread, my favorite! Yum!
Crock Pot Chicken Noodle Soup
1 to 1-1/2lbs of chicken (I used frozen chicken breasts)
1 large box chicken broth, about 48oz (I used low sodium)
1 can Cream of Chicken soup (or 2 if you like)
1/2 cup onions finely chopped
1/2 cup celery chopped
1/2 cup carrots chopped
1/2 cup green onions chopped
one 15oz can corn drained (I didn't use because I didn't have any on hand, oops!)
salt & pepper to taste
any other seasonings you would like (I used garlic sea salt, thyme and parsley)
1-1/2 cups egg noodles (I used 2c because I love noodles)
Place the chicken on the bottom of the crock. Add all the ingredients EXCEPT THE NOODLES. Cook on low for 5-6 hours.
Chunk up the chicken. You can do thins right in the crock pot with a few forks if you would like, or you can carefully remove the breasts with tongs, chunk it up on a plate and then place back into the crock, which is how I do it. Then add the noodles and keep cooking on low for another hour.
With the extra noodles I put in it, it resembled more of a stew than a soup, but that's how I prefer it! Store any leftovers. Noodles soak up a lot of moisture, so to reheat, you will have to add a bit of water to thin it out again. I whipped up a box of Jiffy cornbread to go with the soup, delicious! Perfect for a cold winter day.