Homemade Crockpot Creamy Chicken Noodle Soup

9/24/2016


This week has been so long. And busy. I have never been more tired than I was today, AND it was freezing cold outside.
It was time for some soup.
I have always felt like soup is the anecdote for any cold day/long week. 
But today didn't call for just some can of soup, it called for some creamy, yummy homemade soup! 
This recipe was SO YUMMY. Kody and I loved it and it made enough for lots of leftovers, so I am prepared for any more cold weather! I took the recipes from A Bear in the Kitchen and the Lion House Cookbook.

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INGREDIENTS:
3 chicken breasts, cooked and cubed
4 1/2 cups chicken broth/stock
3 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cans cream of chicken soup
1/3 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste

DIRECTIONS:
1. Melt butter in a skillet on medium then add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are barely soft. 
2. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. 
3.Whisk. Add cooked chicken and vegetables. Cook on low for 2 1/2 hours,
4. Add cooked noodles, cover, and turn slower cooker to high and cook on high for 1 more hour.

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Let me know if you have any soup recipes, I will be wanting to make more this year!

xo

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