Saturday, October 23, 2010

Fall Cooking/Soup

Here is a quick and easy, warm and delicious crock pot soup I tried last week. 

Crock Pot Creamy Chicken Noodle Soup

4 cups cooked chicken, chopped (picked up a rotisserie chicken at Sam's Club)
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
1/2 cup frozen peas
4 (14 ounces) chicken broth *
2 (10 3/4 oz) cans condensed cream of mushroom soup
2 teaspoons herbs (chives, parsley, and tarragon -  which I didn't have and it still tasted good.)
salt to taste
pepper to  taste
2 cups egg noodles, cooked

1. Remove skin from chicken and chop the meat.
2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3. Stir in broth, mushroom soup, and herbs.  Season with salt and pepper.
4.  Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5.  When soup is finished, stir in egg noodles.

*I tried a new product from Sam's Club...Tone's Chicken Base for ($3. ??)...on the recommendation from the lady ahead of me in line. 

This is fabulous!  Directions on the back for broth or gravy...and for large quantities as well.  I haven't used chicken bouillon cubes since, and it comes in beef.

The final product....(drum roll please.....)

The gang just loved this dinner!


  1. Yum! Thanks for sharing! I will have to try this as I am always on the lookout for new crockpot recipes!


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