What is better than HOT Chicken Noodle Soup on a cold, rainy or snowy day? When it’s made in the crockpot and ready for you when you get home from work!
This is the easiest recipe ever, and so yummy~!
Enjoy~
Crockpot Chicken Noodle Soup:
3 large chicken breasts (fresh or frozen)
1 -49 oz can Swanson Chicken Broth or Stock
1/2 can (of the broth) water
4 Chicken bullion cubes
One package (about 6) large carrots peeled and sliced on an angle
One onion diced
One bunch celery washed and sliced on an angle
1/4 bunch parsley
Salt and Pepper to taste
Add all ingredients to the crockpot and stir. Cook for about 6 hours on low. Shred or dice chicken.
1/2 package small egg noodles, cooked separately before you are ready to serve. Add to the soup when ready to eat! (this keeps the noodles from getting soggy!)
Can’t want to try this ;
How much water/broth???
1 -49 oz can Swanson Chicken Broth or Stock
1/2 can (of the broth) water
and thats it for the entire soup???
49 oz broth then fill that can back up with water half way. That’s for the entire soup. The chicken will make it’s own broth as it cooks too. Remember to NOT cook the noodles with the soup. The noodles get cooked separately so they don’t end up mushy. If you try to cook the noodles with the soup they will use up all that stock.