Chicken Noodle Soup

Yesterday was the perfect day for some good chicken noodle soup. It was rainy and cold, the two key requirements for this meal. I put everything in the crock pot yesterday morning before we left for church, and then by the time we were ready to eat at 5, perfection was waiting for us. I paired this up with a loaf of homemade bread and it was definitely the perfect comfort food day combo! We've had this soup twice now, and we're definitely fans. This is going to be our go to chicken noodle soup recipe from now on!

5 cups chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 of an onion, finely chopped
2-3 celery stalks, finely chopped
4 large carrots, finely chopped
1/2 cup green onions, sliced
1 (15 oz) can corn, drained
1/2 tsp garlic powder
Salt and Pepper to taste
1 1/2 cups egg noodles, uncooked
1lb boneless skinless chicken breast
Egg noodles

For a freezer meal, put everything in a freezer bag minus the pasta and freeze. On cooking day, remove from freezer, put in slow cooker, and cook on low 6-8 hours. Before serving remove chicken from slow cooker and shred. I like to do this in my kitchen aid with the paddle attachment it makes it so much easier! Then cook the amount of pasta that you need and mix it into the bowls before you serve. I usually do 1 handful of egg noodles per bowl. (Great measurement I know)

If you're cooking this the day of not as a freezer meal do everything the same as above, dinner will most likely be ready closer to 6 hours rather than the 8. But all slow cookers are different and cook things differently than others so really just pay attention to your slow cooker.

1 comment

  1. Nice recipe. I was like "hey -that looks sort of creamy!" Never would have guessed you used Cream of Chicken soup. Awesome!