Crock Pot Chicken Noodle Soup
by Mindie May Hilton
SusanvilleStuff Food Blogger
When the evenings get chilly, or you have a cold, nothing satisfies better then a bowl of hot soup. My Crock Pot Chicken Noodle Soup is super easy to make.
I love making my own soup because often the store bought brands are loaded with sodium. Making your own, lets you season to your liking, and control the salt content. This is a light soup, with lots of vegetables, and lean white meat chicken.
I like to top mine with seasoned croutons, but you can serve it with crackers, or a nice crusty bread. Anything to soak up that yummy broth will be good.
Crock Pot Chicken Noodle Soup
Makes One Large Pot
Ingredients:
- 2.5 pounds of boneless skinless chicken breast
- 32 ounces of reduced sodium chicken broth
- 1 can (14.75 ounces) of cream of chicken soup, Campbell’s Healthy Request variety
- 2 cans of mixed vegetables (do not drain)
- 6 ounces of dry egg noodles
- 3 cups of water
- salt and pepper to taste
Directions:
Pour chicken broth into crock pot, then add chicken. Cook on low for 6 hours, or until chicken breast is fully cooked. Shred chicken breast when it is done. Then, add your remaining ingredients.
Turn crock pot up to high, and cook for 1 more hour, or until egg noodles are tender to your liking. Salt and pepper to taste.
Serve with croutons, crackers, or crusty bread. Store leftovers covered in fridge. More water maybe added if desired.
-Enjoy!
Visit Mindie May’s yummy food blog Bacon Time With The Hungry Hypo.
When she is not cooking up new recipes, she is designing for her shop TLC Creations.
