Saturday, September 22, 2012

Crockpot Chicken Noodle Soup

I do believe Million Dollar Casserole was a bust, for me at least.  Maybe 2 oz. of sauce makes a huge difference.  Maybe it's that we are meat eaters and there was none.  Oh well, the girls liked it.  So, it served its purpose.

Knowing it would be 66 degrees and breezy today, I planned ahead.  Crock pot Chicken Noodle Soup was in by 7 this morning.  Cross Country is a bit arctic on an already cool morning with blustery winds.  It's 1pm now and only 57 degrees!  Did you know that northern Wisconsin saw its first snow last night?!  Do you know that we're the state below Wisconsin?  I sooo wasn't prepared for this.  Back to the story...Upon arrival home, I opened the door and it smelled heavenly!  It tasted that good too.  This recipe is definitely a keeper!

 
 


Crock pot Chicken Noodle Soup

5 cups chicken broth - 5 chicken bouillon cubes + 5 cups water
1 can cream of chicken soup
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
pepper to taste - 1/2 - 1 tsp.
parsley to taste - three dashes or so + whatever else you like
2 boneless, skinless chicken breasts - frozen
1 1/2 cups egg noodles

Whisk chicken broth & cream of chicken soup together just until combined.  Add onion, celery, carrots, pepper, and chicken.  Cook on high 5 hours.  Shred chicken using 2 forks.  Add egg noodles, continue cooking on high 30-45 min. or until noodles are done.

This recipe called for cooked chicken, but my thoughts...why cook the chicken when your crockpot is rollin'?  Why thaw it even?  It's a crock pot, it's like magic!  So good, so easy!