Thursday, January 12, 2012

Super Simple Crock Pot Chicken Noodle Soup

This soup turned out great. Everyone enjoyed it and had seconds PLUS Louis packed it for his lunch the next day. SUCCESS!





32 oz carton of chicken stock
2 cups water
10 to 16 oz package of frozen mixed vegetables (We like LOTS of vegetables in our soup.)
1lb boneless skinless chicken breast
3 cups egg noodles
1 tsp salt (more or less to taste)
1/2 tsp black pepper

Put everything except the egg noodles into the pot and cook on low for 6-8 hours.

Shred the chicken, add the egg noodles, and continue cooking on high for 45 minutes or until the noodles are cooked to your liking.

2 comments:

wrestling kitties said...

That sounds delicious!!

Nadja said...

I've made it a couple times with whatever random vegetables I have in the freezer. Stir fry veggies make for some interesting chicken noodle soup!