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
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
- In Crock place liner if you choose.
- Pour in all Chicken Broth.
- Add carrots, celery and spices and chicken.
- 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.
- Add Knorr Homestyle Chicken Stock Container or Bullion cube.
- Cook on low for 2 hours.
- Add corn and peas on low for another 30-45 minutes.
- During this time, when it’s appropriate cook Reams noodles on stove top.
- Right before serving taste test soup, you may want to add additional salt and pepper.
- When you serve, add Reames noodles, drained, to your soup.
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