Last night we had some chicken that I needed to use but we wanted to go to the mall around dinner time. I didn’t want to eat out because I didn’t want to spend the money and I knew the chicken I had would go bad. So I decided to make Chicken Noodle Soup – and I used my crock pot to help me out a little.
Chicken Noodle Soup
- 2 chicken breast – about 1 lb (cooked and shredded)
- 2 TBSP oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- small bag of baby carrots
- 1 tsp dried basil
- 1 TBSP dried parsley
- 1 tsp salt
- 1/2 tsp pepper
- 8 cups of water
- 2 – 1/2 TBSP of chicken bouillon
- 8 oz. egg noodles
- Cook the chicken breast and shred.
- In a large pot heat up oil and add the onions and garlic cloves.
- When they are about tender add all the ingredients except the egg noodles. Cover and simmer on medium-low for about an hour. (It’s ready when the carrots are tender.)
- When there is about 10 minutes left cook the egg noodles. Then add them to the soup and serve!
I cooked the chicken, onions, and the garlic and then added all the ingredients (except the noodles) to my crock pot. I set it on high and it was on for about 2 hour. When we came home I just cooked then added the noodles. You could also add some celery if you like it.
What are some of your favorite soup recipes? I haven’t forgotten about the next set of crock pot recipes. We moved and then last week my son was in the hospital 3 times. Hopefully next week I can get 2 more recipes for our set.