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.
- 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.
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!