Perfect for a cold day to warm my family’s hearts. They never seem to tire of this old favorite. This recipe is an adaptation of my grandmother‘s chicken soup who taught me how to make it when I was seventeen. Thanks Grandma for adding taste to my life!
For the crock pot:
Tricks and variations:
- In a pinch, to save time substitute raw carrots for a can of cooked carrots.
- Use 2 cups of cooked rice instead of noodles for chicken and rice soup
- You can add your other favorite vegetables.
- For a heartier meal thicken with flour mixture (flour and water) or cornstarch and water and serve over mashed potatoes.
- Substitute frozen dumpling or flour noodles for egg noodles
- 2-3 32oz. box cans of Swanson’s chicken broth
- 3-4 carrots chopped, or ½ bag of baby carrots chopped
- 2-3 stalks of celery with leaves, but not too many, chopped (this is a great way to use the center parts of celery)
- 1 medium onion chopped
- Leftover Precooked chicken pieces
- 2 tbsp chicken bouillon granules or other chicken soup starter to taste (less for low salt diets)
- ¼ tsp of black pepper
- ½ 12oz bag of wide egg noodles
- Start with 2 cans of chicken broth in crock pot on high. Chop celery, carrots, and onion. Add to broth.
- Add cooked or chopped chicken breast, thigh, or leg.
- Cook on high till carrots are tender. (1-3 hours and add water or more broth if needed-some will evaporate).
- Add bouillon granules and pepper to taste. Turn pot to low heat.
- When 1 hr or less to serving, boil noodles on stove top and add to crock pot. They will soak up some of the broth so replace absorbed broth by adding more broth once cooked if needed.
- Salt to taste if desired. Serve with bread or crackers.