Crock Pot Rx
Last week I was fighting some sneezing, sore throat and stuffy nose business. It lingered for over a week so when I heard about this soup, I nearly ran to the store for the ingredients!
Creamy Crock Pot Chicken Noodle Soup
{recipe adapted slightly from Jen over at Craft-O-Maniac}
1/2 bag {or so} baby carrots cut in thirds
4 celery stalks rinsed and cut into smallish chunks
1/2 onion, chopped
1 32 oz. carton chicken stock
2 cans cream of chicken soup
1 1/2 cups water
1 cup milk {I used 1/2 cup 1% and 1/2 cup whole}
Salt & Pepper to taste
1 1/2 tbsp. garlic powder
1 tbsp. dry thyme
6 boneless skinless chicken tenderloins or 4-5 boneless skinless chicken breasts {can be frozen}
Place the chicken stock, 2 cans of soup, water, milk and seasonings in the crock pot and whisk together. Place the frozen chicken breasts/tenders and chopped veggies in the crock pot. Cook low 4-6 hrs. Pull out the chicken breasts within the last hour and shred with two forks and put back in crock pot.
Boil and cook one bag of egg noodles {per package directions}, rinse, drain, and add to the soup during the last 20 minutes or so.
Ladle up, add some Sriracha if you wish and slurp away!
It totally helped my cold.
Happy Monday.
November 9, 2012 @ 11:57 am
I made this yesterday-it was delicious!
November 9, 2012 @ 12:11 pm
Yay! Isn’t it so easy, too? It’s finally soup weather. 😉 Thanks for stopping by and sharing your comment. Have a blessed weekend! XO