Soup from a can? No thanks! I prefer the slow cooked way! MMMM
2 cans chicken broth
1/2 c. carrots (diced or grated)
4 large boneless, skinless chicken breasts
1 t. onion powder
1/2 t. garlic powder
1/2 t. italian seasoning
20 oz medium egg noodles
salt & pepper to taste
Pour broth, carrots and spices into crockpot. Place the breasts in the broth and then cover with lid and cook on low for 6 hours. (Alternatively, if you were following the freezer to slow cooker plan, you would have frozen all of these together and you can just dump it in the slow cooker and cook for 6 hours).
Once the 6 hours is up, remove chicken and shred. Place back into the broth. Add in the noodles with enough hot water to cover the noodles. Cook on high another 30 minutes, serving as soon as the noodles are tender. (Alternatively, you could cook the noodles on the stove and add them right when you’re ready to eat). Salt & pepper to taste.
For a creamier soup, add a cup of milk or half and half when you add your noodles, taking care not to cook too long or at too high heat or the milk will begin to clump and separate.
This recipe is part of the Freezer to Slow Cooker, week 4 meal plan.
Linking up to: Life as Mom: Ultimate Recipe Swap, Soups Edition