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Monday, July 9, 2012

Chicken Noodle Soup

Even though its not "really" soup season yet, its sometimes nice to have something like this on a cool rainy day.

Chicken Noodle Soup

3-4 lb chicken (I used boneless, skinless chicken) cut into small pieces
5 c. chicken broth
1 lb baby carrots, cut into bite sized pieces
2 cloves garlic, minced
1 stalk celery, sliced or diced
2 chicken bullion cubes
1 medium onion, chopped
salt and pepper to taste
onion powder to taste
garlic powder to taste
season salt to taste

1 lb. noodles

Put all ingredient (EXCEPT noodles) in the crock pot and cook for 6-8 hours on low. About 20 minutes before soup is done, cook noodles (whatever kind you want), according to package instructions. Drain noodles and add to soup just before serving. Serve with grilled cheese sandwiches.

Julie~

2 comments:

  1. I've never seen chicken noodle soup with shell shaped noodles. Looks so fun!

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  2. Crockpot chicken soup is our all time favorite because it's always "ready whenever.... ". There is no need to precook the noodles. Just put them right in the crockpot about 30 minutes before you plan to serve it. They cook in the chicken broth and come out perfect.

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