Tag Archives: creamy

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.


This afternoon I bribed the kids with Blow Pops to go up and watch Mars Needs Moms {lamest movie on the planet [no pun intended]} so I could hang out with my girl, Jill, and get my shred on BEFORE I made this scrumptious dinner.


Baked Creamy Chicken Taquitos.

This one has been on the radar for some time now…

I served it with this quinoa.

YUM to the millionth degree.

I used half corn {on left} and half flour {on right} tortillas. I prefer the flour, which are a little more pliable and turned out prettier, but the corn were almost equally delish. You really need to follow the directions and warm in the micro between two damp paper towels to get them limbered up or they will crack and crumble and turn out not so pretty. Delicioso, si. Muy bonito, no.

I used a rotisserie chicken which made the filling even more flavorful. Served with light sour cream, salsa and jalapeños.

15 minutes in my oven was just perfect.

When our Mexican food cravings call and we don’t want to eat out, we will most definitely be making these again.

Gracias, {Our Best Bites & Peas and Crayons}!