• [RECIPE]Super Easy Creamy Chicken Slow Cooker Soup

     

    Nothing says home like Chicken Noodle Soup. Why pour it from a can when you can easily have homemade without slaving over the stove? Whether made with egg noodles, as instructed, or substituted with rice, this simple easy recipe is delicious right out of the Crock Pot or eaten the next day for lunch.

    Super Easy Creamy Chicken Slow Cooker Soup

     

    • Ingredients:
      • 3 – 4 chicken breast (can be fresh or frozen – no need to thaw)
      • 4 cups of chicken broth*
      • 1 can of cream of chicken soup
      • 1 onion, diced
      • 1 carrot or 4 baby carrots, sliced
      • 2 ribs of celery, sliced
      • 2 bay leaves
      • 2 tablespoons of fresh basil
      • Salt and pepper to taste
      • 8 ounces of egg noodles**

    Instructions:
    1. In your slow cooker, add all ingredients expect the noodles. Cook on low for 7 – 9 hours. (If chicken breasts are thawed, reduce cook time to 5-7 hours.)
    2. Take the breast out of the slow cooker to shred or dice. Return to the cooker.
    3. Cook the egg noodles according to directions. Add noodles to the cooker. Stir and enjoy! (Told you it was easy.)

    * The broth I use is made from a slow cooker whole fryer recipe, so it is pre-seasoned with paprika, onion, garlic, salt, pepper, and thyme. As such, season the soup as your taste buds see fit!
    ** To save time, noodles could be cooked in advanced and refrigerated until needed. Allow the noodles to heat in slow cooker before serving.

     

    Written By: Lisa Liebling



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