A few weeks ago, I made a huge batch of chicken noodle soup. I love crock pot chicken noodle soup! It’s so easy!
2 large cans of chicken broth
Boneless chicken breasts
Noodles (for this, I used fettuccine noodles)
(I do not include the amounts, because I personally like to add in however much I feel I want for each recipe.)
Plus, don’t forget the crock pot, cutting board, and can opener!
Open the cans of broth. I like to use one regular and one with low sodium. This will prevent the soup from being too salty or too tasteless.
Chop the celery and carrots. I used about double the amounts shown in the pictures.
Once the broth is in, add the celery and carrots.
Set the broth to cook for 5 hours on high.
While the broth is cooking, I started to boil the chicken. After the water in the pot started boiling, I put in the chicken and originally set the timer to 20 minutes.
After that time, I took out one of the breasts, cut into it, and I found it wasn’t done. I then cut up the chicken into smaller pieces and put it back in for a few more minutes. Once it was finished, I started tearing the chicken apart. I like shreds of it in my soup. It also allows me to take out the fatty pieces.
I wish I had a picture of the finished soup. It was really, really good!
Of course, the next day, I found out that I was allergic to all kinds of foods, many of which were in the chicken broth that I used. This delicious soup is now sitting in the freezer. It freezes really well, and thankfully the allergist has now cleared me to eat it if I want.