I sure do love this time of the year for so many reasons! but lets get down to one of my favorite reasons “comfort food” and “soups.” Oh’ Yes! So today I am sharing a family favorite, Crock Pot Creamy Chicken Noodle Soup. Is there anything better in the colder months than a big bowl of warm creamy homemade soup? I don’t think so. My kids don’t even mind the vegetables in this soup, because the flavor is so good, they just gobble it all right down. If you are really talking comfort food, enjoy it with a favorite soft warm yummy roll.
So I threw this baby together last night, without any recipe, and I was very pleased with how delicious it turned out.
4 carrot sticks graded chopped
4 celery sticks rinsed and chopped
1 32 oz. carton of chicken stock ( I used what was left of mine, and it was more then half full.)
1 1/2 cans of cream of chicken soup
1 1/2 c. of water
1 c. of milk
a couple shakes of salt, pepper
1 1/2 tbsp of onion flake,
1 tbsp. dry basil
1 tsp. of thyme
1 tsp. of celery salt
1 tbsp. garlic salt
(I actually didn’t measure the ingred. I just eyeballed the ingredients and shook away. Taste and season more if needed.) 6 boneless skinless chicken tenderloins or 4-5 boneless skinless chicken breasts. Place all the wet ingredients including the cream of chicken and seasonings in the crock pot, whisk them together. (TIP: I mix my milk and cream of chicken together first.) Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs. During that last 3 hours, add in your veggies. During the last 1/2 hour to hour, pull out your chicken breasts and shred with two forks or in your kitchen aid mixer, and then add the chicken back in. Boil and cook one bag of egg noodles, rinse, drain, and add to the soup during the last 20-30 minutes of slow cooking. I didn’t use all the egg noodles I used a little more then half. You can use what you need for your family.