Chicken Noodle Soup

As you can probably tell from several of my recent posts, I love a good hearty soup when the weather is chilly. This chicken noodle soup was pronounced a winner by both Gus and Lulu - and I liked it a lot, too.

Chicken Noodle Soup
(4 servings)
2 14.5 oz. cans chicken broth
1/2 c. water
1 can cream of chicken soup
1 can sliced carrots
3 celery stalks, finely chopped
1/2 medium onion, finely chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 c. frozen peas
2 chicken breasts, cooked & diced (or use deli rotisserie chicken - easier!)
2 1/2 c. uncooked noodles

If chicken is pre-cooked, either dice or shred it to equal 2-3 cups. If chicken isn't pre-cooked, cut into thin slices, then into small, bite-size pieces. Brown it in a skillet, seasoning with seasoned salt and garlic powder. You don't have to cook the chicken completely as it will finish cooking in the crockpot.

Cook onion and celery in a little hot oil until softened.

Add everything but peas and noodles to crockpot. I used a liner for easier clean-up. I used canned sliced carrots, but I cut the slices into quarters because Gus doesn't like the big slices. :-)

Cook on high for 3 hours, then reduce to low for another hour.

Add peas and noodles to crockpot, cooking for one more hour.



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