Crockpot Chicken Noodle Soup

Posted on November 10, 2013

Fall seems to always bring on the colds and flu. So…time to make homemade Chicken Noodle Soup for the guys. Recipe in post.

This recipe makes a TON of soup – so share it with others, or cut the recipe for fewer people.

Ingredients

  • 6-8 chicken breasts cubed
  • 6 celery stalks diced
  • 1 small bag of baby carrots (or you can chop up regular sized carrots)
  • 1 med onion diced
  • 1/4 cup of lemon juice
  • chicken broth
    • If you want a thicker broth with a creamier texture:
      • Add 1 can of Cream of Chicken or Cream of Celery soup
  • Salt, pepper, garlic powder to taste
  • Fresh parsley
  • Wide Egg Noodles

Instructions

  1. Cube the chicken breasts and put them in the crockpot
  2. Add salt, pepper, and garlic powder to taste (I add a lot of garlic powder)
  3. Dice onion and celery and add to crockpot
  4. Add in carrots
  5. Cover with chicken broth (see note above about creamier soup)
  6. Cook on low for 8 hours (or high for 4)
  7. For the last hour – add the lemon juice
  8. Cook the egg noodles as per package and drain
  9. Spoon finished soup over egg noodles and top with parsley

I served this with corn muffins – but you can add fresh french bread, crescent rolls, crackers…whatever your family likes.

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