A crock-pot can be extremely useful for collegiettes trying to make substantial meals with limited time – and money. Cooking with a crock-pot allows you to prepare meals that last through the week with enough leftover to freeze. Last week I made crock-pot fajitas, and this week I came across a crock-pot chicken noodle soup recipe on Pinterest that looked delicious.
Chicken noodle soup is such a comfort dish, and now that the weather is growing colder, there is nothing better than coming home from class to a warm house that smells of chicken soup. This recipe made enough to feed five girls for dinner, with leftovers to share and store in the fridge.
All you need is:
- 3-4 frozen chicken breasts
- 4 carrot sticks, cleaned and chopped
- 4 celery sticks, cleaned and chopped
- 1 32 oz. carton of chicken stock
- 2 cans cream of chicken soup
- 1 ½ cup water
- 1 cup milk
- Salt, pepper to taste
- 1 tablespoon each onion flake, dry basil and dry oregano leaves
- 1 bag egg noodles
- Combine all wet ingredients together in the crock-pot, whisk together.
2. Add vegetables, frozen chicken breasts and seasonings. Cook on low for 4-6 hours.
3. Boil and cook egg noodles, meanwhile taking chicken out and shredding with a fork.
4. Put chicken back in soup and add noodles. Serve immediately, refrigerator or freeze.
Enjoy!
*Recipe from the Craft-O-Maniac Blog (http://www.craft-o-maniac.com/2011/10/crock-pot-creamy-chicken-noodle-soup.html )