My grandma used to make the best soups. I remember lying on the couch, sick, and she’d spend hours in the kitchen making soup from scratch. And it would be totally worth the wait, because I’ve never had anything more delicious.
Now that I’m an adult and expected to cook for myself, I find myself wishing my grandma would come live with me. I love cooking, but I’m also a graduate student in the tiniest of apartments. Neither of which are conducive to homemade meals. On the other hand, canned soups tend to have too much sodium for me. I have finally found a recipe that not only tastes amazing (pretty darn close to grandma’s!) but requires very little work.
Ingredients:
- 3 frozen chicken breasts
- 2 (15oz) cans of cream of chicken soup (reduced sodium/cholesterol/fat)
- 4 cups chicken broth (if not homemade, then reduced sodium)
- ¼ cup of butter
- 12oz egg noodles
Chicken and noodle soup in a crock-pot recipe:
Place everything but the noodles in the crock-pot for 5 to 6 hours. Shred chicken to desired size, and add noodles, cook for 2 more hours. Serve.
Alternative:
Shred chicken to desired size, add cooked noodles, allow to set for a few minutes and serve.
Of course, you could make this with full sodium/fat if you aren’t concerned with those things, but this recipe is very easy to mold to your own specific needs. Do you like a lot of broth? Add in more broth! Do you like lots of noodles but less chicken? Add more noodles and take out a breast. Like chunky chicken? Chop instead of shred! You could also add in your favorite veggies!
Out of curiosity, when would you add the vegetables? If they’re raw, will they be fully cooked if you add them in at the beginning?
Depends on how you like them! If you add them at the beginning they will be done for sure. I like mine without being too soft so adding them in when you add the noodles would probably be perfect.
At the two hour remaining mark that is! If you decide to cook the noodles in the crock pot.
This looks awesome. I like how easy it will be to customize. I can’t wait to try it
What setting did you use on the crockpot? I followed your recipe (but with an 80z instead of 12oz pack of noodles), on high, and it came out more like a wet-ish casserole than a soup.
If I put on in the morning I usually use the 8 hour setting, but the 6 hour setting turned out just fine as well. You could try adding more broth, or reducing the time to adjust for your preferences!