Monday, February 9, 2009
Creamy Chicken Noodle Soup
1 to 2 cups of Cooked Chicken (shredded or diced, your preference)
1 cup diced Onion
1 cup diced Celery
1 cup diced Carrots
2 cans Chicken Broth
2 cans Water (I use the chicken broth can)
2 cans Cream of ____ Soup (blank because you can use what you like)
2 tablespoons of your favorite Herbs
2 cups of Egg Noodles
Salt and Pepper to taste
Put everything in your crockpot on high 3-4 hours, or on low 8 -9 hours.
If you like your soup thinner, cook the noodles before placing them in the crockpot. I like mine thicker so I'm going to put the noodles in and let them cook in the soup, I put them in the last half hour and put it on high if it was on low before. The herbs I'm using are Parley, Basil, Oregano, and Sage. Just a pinch of the Basil, Oregano, and Sage. Use dried herbs because they will rehydrate in the soup. I used Cream of Chicken and Cream of Onion soup.
Hopefully it will turn out well.
Keep watching for my Tex-Mex Egg Roll Recipe!
Up date: The recipe was good. I thought it still needed something so I'm going to work on the herb mixture. Jason on the other hand loved it, he had 3 bowls! And he is excited about taking some of the left overs to work.
Head on over to Blissfully Domestic for more great recipes and tips!