One of the things my kids love that I make the most is Chicken Noodle Soup.   I make a huge batch of it and we eat it for days.  So any old time I have some leftover chicken I make a pot in the crock!  This time I had chicken leftover from _____ so it was time for some good old fashioned chicken noodle soup.

Crock-Pot Chicken Noodle Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 2 hours, 45 minutes

Total Time: 3 hours, 15 minutes

Yield: 12

Crock-Pot Chicken Noodle Soup

Ingredients

Enough Chicken Broth to Fill Your Crock (I Used 109 oz)
2 Heaping cups of Carrot Chips
3 Stalks of Celery Chopped Thin
1 Small Onion Shredded
1 1/2 tablespoon Salt
1/2 Tablespoon Garlic and Herb Mrs. Dash Seasoning Blend
1/2 Tablespoon Pepper
3 Cups of Diced Cooked Chicken
1 Container of Knorr Home style Chicken Stock (could use a bullion cube as well)
1/2 Can of Corn
1/2 Bag of Frozen Peas (I Purchased the Smallest Bag I Could Find at the Store)
1 Bag of Reames Noodles

Instructions

  1. In Crock place liner if you choose.
  2. Pour in all Chicken Broth.
  3. Add carrots, celery and spices and chicken.
  4. I shred onion because this doesn’t need to cook too long, onion tends to not cook thoroughly unless you shred, I pour any juice when I shred right into soup as well.
  5. Add Knorr Homestyle Chicken Stock Container or Bullion cube.
  6. Cook on low for 2 hours.
  7. Add corn and peas on low for another 30-45 minutes.
  8. During this time, when it’s appropriate cook Reams noodles on stove top.
  9. Right before serving taste test soup, you may want to add additional salt and pepper.
  10. When you serve, add Reames noodles, drained, to your soup.

http://crockpotladies.com/crockpot-chicken-noodle-soup/

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