It is snowing…… again! It seems like Kansas City is inside a snow globe this winter and someone is endlessly shaking it. While you are snowed in and just wanting something to help you warm up after you shovel your driveway yet again, why not have some creamy and warm chicken noodle soup? Making homemade soup seems like too much work I know, but this one is as easy as tossing everything in your crockpot and letting it do its thing.
Simply using frozen chicken breasts and a bag of frozen egg noodles, this is a chicken noodle soup that even the Mac and cheese level of chef can make. So once that sled is put up after some winter fun outside and your kids are dry with a warm cup of hot cocoa, grab the last of ingredients and get out that crockpot. Your family will love this warm favorite and be cheering for more.
Start by salt and peppering your chicken breasts and placing them in the crockpot (4 large breasts or 6 medium).
Next, spoon the cream of chicken soup over the top of the chicken.
Once you have done this, add the stick of butter to the crockpot in pieces evenly around the crockpot.
You will want to now whisk your chicken bouillon with the broth and pour it over the chicken and soup in the crockpot.
After pouring the bouillon/broth mix into the crockpot, place the lid on it and cook on low for 6 hours.
Remove the chicken from the crockpot and shred. Place back into the crockpot and add in the egg noodles. Cook for an additional two hours.
If you want to add in some vegetables to the soup, now is the time to do that as well. Sprinkle with parsley at the end and mix up before serving. The noodles will thicken up the soup, so if you want to thin it out a little bit, you can add about another 1/2 cup of chicken broth.
I choose to make and serve some warm biscuits with the soup. It is also just as good warmed up for lunch or dinner the next night as well.
Here’s hoping we all make it through the next round of snow heading for Kansas City and that this classic comfort food warms your evening.
Crockpot Chicken Noodle Soup
4 large chicken breasts (fresh or frozen)
1 24 oz bag frozen egg noodles
1 32oz can chicken broth
2 cans cream of chicken soup (can use cream of celery for one if you want to)
1 Tb. Chicken bouillon
1 bag mixed vegetables (optional)
1 stick of butter
Salt, pepper, parsley to taste
Salt and pepper the chicken, then place in bottom of crockpot. Pour cream soup over the top and add butter evenly. Next mix broth and bouillon together and pour into the crockpot. Place the lid on and cook on low for 6 hours. After 6 hours take chicken out and shred it. Put back into the crockpot and add the frozen noodles and vegetables (if using). Cook for an additional 2 hours. If the soup comes out too thick, you can add another 1/2 cup of chicken broth. Serve immediately.
Xoxo,
Lori