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
- If you want a thicker broth with a creamier texture:
- Salt, pepper, garlic powder to taste
- Fresh parsley
- Wide Egg Noodles
Instructions
- Cube the chicken breasts and put them in the crockpot
- Add salt, pepper, and garlic powder to taste (I add a lot of garlic powder)
- Dice onion and celery and add to crockpot
- Add in carrots
- Cover with chicken broth (see note above about creamier soup)
- Cook on low for 8 hours (or high for 4)
- For the last hour – add the lemon juice
- Cook the egg noodles as per package and drain
- 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.