{Crock Pot} Chicken Noodle Soup

March 09, 2016
Crock Pot Chicken Noodle Soup
It feels kinda strange to be posting a soup recipe.  Normally at this time of year, it's still pretty chilly.  It's starting to warm up slowly, but, it is most definitely still soup weather.

Today, it was 63 degrees here.  Yesterday, it was 70.  Not exactly chilly-soup temperatures. It feels nice, but, really odd. I hate to even mention the weather, for fear of jinxing it.  Make a comment about it being 70 degrees in the beginning of March and next week? We will have a foot of snow. It could happen. So, I'm just going to enjoy it and dine on chicken noodle soup. 

Chicken noodle soup and my favorite cracker to dunk in it, saltines.  I need to have them with chicken noodle soup. They must also have a bit of butter on them. So yummy.

This soup is so darn good. You won't even care about the weather is, you will want to eat it up. It's also made in your crock pot, so, it's not only tasty, making it is a no brainer. 

Such a great soup and a perfect way to start spring.



{linking up}
{linking up to Weekend Potluck}

{Crock Pot} Chicken Noodle Soup

by Table for Seven
Prep Time: 00:10
Cook Time: 06:00
Ingredients (Serves: 6-8)
  • 1 lb boneless chicken breast
  • 2 cups baby carrots, chopped
  • 2 TBSP minced onion
  • 1 tsp minced garlic
  • 3 TBSP canola oil
  • 48 oz chicken broth
  • 1 bay leaf
  • 1 TBSP dried parsley
  • salt/pepper, to taste preference
  • 2 cups dried egg noodles
Instructions
Place chicken in crock pot.
Then, add in all remaining ingredients except egg noodles.
Cook on low for 6-7 hours or until chicken is cooked through.
Remove chicken from crock pot and cut/shred.
Place back into crock pot and then, stir in noodles.
Cover and cook about another 5-10 minutes. Just until noodles are tender. Don't cook too long or they will get sticky.

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