Tuesday, October 15, 2013
Creamy Chicken Noodle Soup--Updated with an adaption for your slow cooker!
This is a recipe that has evolved. It started with a recipe from a neighborhood cookbook, and I have changed it to suit my tastes and my family's tastes. Made it last night and it really hit the spot, so I decided to share. Hope you enjoy!
Creamy Chicken Noodle Soup
6 cups of water
6 chicken bouillon cubes
2 cups fresh baby carrots or frozen sliced carrots
2 large stalks of celery, sliced
scant 1/4 cup dry minced onion
2-3 large chicken breasts, cooked and diced
2 cans cream of chicken soup (also good with 1 can cream of chicken and 1 can cream of celery)
1 12 oz. can evaporated milk
3-4 cups wide egg noodles, uncooked, depending on the amount of noodles you like
salt & pepper to taste
Bring water and bouillon cubes to a boil and add the carrots, celery and onion. Simmer for about 5 minutes, or until carrots are just tender. Whisk in the soups and the evaporated milk until smooth. Return to a simmer and add the dry noodles. Cover and simmer another 5 minutes, or until the noodles are just tender, with a little bit of bite still left to them. (Doing it this way gives a lot of taste to the noodles, as opposed to adding cooked noodles to the soup). Stir in the cooked chicken, salt & pepper. Heat through.
**Slow Cooker adaptation:
Place two frozen chicken breasts in the bottom of slow cooker. Add sliced carrots and celery, bouillon cubes, onion, pepper and some dried parsley. Pour 5 cups water over everything. Cook on high for 3-4 hours or low 6-8. Remove chicken breasts and cut up or shred. In a small bowl, mix together cream soups and evaporated milk. Stir into the broth in the slow cooker. Add chicken back in and cook for another 30-60 minutes or until heated through. Stir in cooked egg noodles and salt & pepper to taste. Serve.