Hi TBSH friends! Angela here. There’s a chill in the air! Doesn’t a nice warm bowl of homemade chicken noodle soup sound good? I thought so! I’ve been playing around with making this soup to get it just right. A little creamy, but not too much. Nothing fancy about it. Just a comforting chicken soup for the soul. A pretty quick prep time AND done in less than 6 hours! I find 5 hours actually to be the perfect amount of time. I love it because I don’t have to start it first thing in the morning, but instead can wait until about 1pm so that it is ready 6/630. I’ll even start it around 2 if I know the kids have a game and we won’t be home until 730 or so.
Did I say prep is super easy? I did! Just saying it again 🙂 Only takes me about 10 minutes to get this going in the crock pot!
This recipe gives my family of 4 each a nice sized bowl of soup with seconds and we always have leftovers for later in the week or, even to put in the kid’s thermos for lunch! You could also freeze the leftovers in large freezer bags, laying flat, if you won’t be eating the rest within 3 or 4 days. Then just thaw and reheat on the stove.
Are you ready for a tasty, easy homemade chicken noodle soup that’s a little creamy, but not too creamy? Well, here you go!
- 3 carrots, chopped
- 3 celery sticks, chopped
- 1 32oz carton of chicken stock
- 2 cans of cream of chicken soup
- 1 1/2 cups of water
- 1 cup of milk
- 3 to 4 boneless, skinless chicken breasts
- 1 1/2 tablespoons of onion flakes
- 1 tablespoon of dried basil
- 1 teaspoon of dried thyme
- 1 teaspoon of celery salt
- 1 tablespoon of garlic salt
- salt and pepper to taste
- boiled pasta of choice (I use about 1/2 of a 16oz bag)
Add milk and cream of chicken soup to the crock pot and whisk to mix well. Add remaining wet ingredients and dry seasonings to the crock pot, then add chicken breasts. Cook on low for 4 to 6 hours. During the last 3 hours add the carrots and celery. During the last 30 minutes, remove the chicken breasts, shred, and add back to soup.
During the last 30 minutes also boil pasta of your choice on the stove. We like the flat, wide egg noodles, but you can use anything you like. Drain pasta then add to the crock pot (careful not to add too many noodles) with the soup so that the noodles soak up some of that great broth flavor!
*For even a creamier version I would just add a little more of the cream of chicken at the beginning.
Just look how yummy this chicken noodle soup is! Hope your family enjoys it as much as mine does! Bon appetite!