Monday, October 24, 2011

Chicken Noodle Soup

I have really been slacking off on this recipe-posting thing! I'm hoping to do better in the coming months. It is officially the holiday season, after all. And that means one thing...GOOD FOOD!

This recipe is my go-to recipe for fast homemade chicken noodle soup. It's really, really simple (and that's how we do things around here!) but really good. I'm sure there's fancier versions out there, but I'm all for throwing a few ingredients in the Crock Pot to get the job done.

This recipe comes from my 101 Things To Do With a Slow Cooker book, but I've adjusted it - mostly because the full recipe doesn't actually fit in my slow cooker. This feeds the four of us perfectly, though, with leftovers.

Slow Cooker Chicken Noodle Soup

3 cups hot water
1 Tbsp. instant chicken bouillon granules
1 large can (46 oz.) or 3 (14 oz.) cans chicken broth
1 1/2 cups cooked chicken
1 tsp. salt
15 baby carrots, cut in thirds
2 stalks celery, diced
3 cups egg noodles, uncooked

Combine all ingredients except egg noodles in greased slow cooker. Cover and cook on low heat 4-6 hours. 15-20 minutes before serving, stir in egg noodles. Cover and cook on low heat until soft. Do not overcook or noodles will be mushy!