This soup was as delicious as it was simple! I followed the recipe almost exactly, only making a couple of small changes based on the ingredients I had on hand and the leftovers available in the fridge.
Crock Pot Chicken Noodle Soup
adapted from Creatively Domestic
- 4 cups homemade chicken broth
- 10.5 oz can condensed Cream of Chicken Soup
- 1/2 cup celery, diced
- 1/2 cup carrots, chopped
- 1 small onion, diced
- 2 cups frozen corn
- salt & pepper, to taste
- 2 cups rotisserie chicken, diced
- 1-2 cups leftover buttered noodles
- Whisk together the chicken broth and cream of chicken soup.
- Stir in the celery, onion, carrots and frozen corn.
- Season with salt and pepper to your liking.
- Cover and set crock pot on high for one hour.
- Stir, adjust heat setting to low, and allow to cook for another 4 hours.
- Add in the diced chicken and pre-cooked noodles. Cover and allow to cook for another hour or until chicken and noodles are heated through.
- Since I started with frozen corn, I started out with the crockpot on high for the first hour. If using thawed, canned or fresh corn, cook on low for the entire 4-6 hours.
- This recipe is a keeper! I think next time I will double it!
I'm sharing this recipe and linking up to the following blog carnivals and linky parties:
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