Simple, delicious, filling, nutritious, warm goodness on a cold night. This chicken noodle soup is wonderful. I’m not a big fan of chicken noodle soup but . . . this is not your ordinary soup with its perfect combination of vegetables, tender chicken, light seasoning and rich noodles! Cooked all day in a slow cooker, chicken noodle soup is an almost effortless dinner!
Like many soups, this is what I call a “flexible” recipe. Chicken doesn’t always come portioned perfectly in one pound chunks. It doesn’t matter if you have ¾ pound or 1 ¼ pounds. If you have what you think is enough chicken, but there is one lone little piece lingering in the bag – add it to the pot! We like the thick homemade style noodles sold in our area as “Amish” noodles. You might like the thin, almost spaghetti like noodles or the wide and flat kind, with or without egg yolks. All good! As noted in the recipe, chicken broth comes in many different sized containers so choose whatever combination gets you close (more or less) to 52 ounces and then add enough water to make the total 60 ounces. (1 cup = 8 ounces). If you use canned broth, each can is usually 14.5 ounces. Three cans would total 44 ounces so you would add, 1 ¾ cup water to make a total of 60 ounces of liquid. Four cans would total 58 ounces so you would only add ¼ cup water to make 60 ounces. Remember a little math keeps your brain cells from drying up and blowing away (or assign one of the kids to figure it out, if it’s been a hard week! )
This is a good dinner for a hard week! Prep the night before in just about ten minutes. Place the chicken to thaw in the refrigerator , set out the chicken broth and cream of chicken soup, chop the vegetables. Next morning, put it all in the crock pot on low . Come home 8 hours later to a delicious aroma, shred the chicken, add the noodles. Thirty minutes later you are dishing up a complete dinner in a bowl. You could add a small salad, or a piece of fruit for dessert or a crusty roll if you like – but it’s great by itself. Six hearty servings between 1 2/3 cup to 2 cups for each serving.
- 1 pound chicken breast (3 large or 4 small to medium)
- 52 ounces* of chicken broth (low sodium) *see note below
- 1 cup water*
- 2 cans cream of chicken soup
- 2 large ribs of celery, chopped
- 1 medium onion, finely chopped
- 1 cup carrots, sliced
- Salt to taste
- ¼ teaspoon ground pepper
- 1 tablespoon parsley flakes
- 8 ounces egg noodles
- Place chicken in crockpot
- Add chicken broth and water. Chicken broth comes in many different sized containers so choose whatever combination gets you close (more or less) to 52 ounces and then add enough water to make the total 60 ounces. (1 cup = 8 ounces).
- Add cream of chicken soup. For thinner soup, use one can; for thicker soup use two cans.
- Add vegetables.
- Cook on low for 7-8 hours.
- Remove the chicken and shred using two forks to pull the meat apart and return to the crockpot.
- Add seasonings to taste. If soup is thicker than you like add water to your liking.
- Add egg noodles, cover and cook on high for an additional 30 minutes.
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