Now that fall is setting in, it is time for soup. This is a freshly concocted recipe for some chicken noodle soup that turned out really well. I wanted some soup and had a lot of things on hand and just threw it all together and tested it on the family. It went over well. I made a creamy version, but you can leave out the cream of chicken soup and just have it with a chicken broth if you want.
Homemade Chicken Noodle Soup
8 cups chicken broth
2 chicken breasts, diced
1 can cream of chicken soup (optional, it just makes it a creamy chicken soup)
1 cup frozen peas
1 large carrot, peeled and diced
1 can corn
2 stalks of celery, diced
1/4 cup chopped onion
1 clove of garlic, minced or pressed
1 Tbsp parsley flakes, or fresh chopped parsley
1 tsp poultry seasoning
1 tsp dried basil leaves, or fresh chopped basil
1/2 tsp ground pepper
1/2 tsp celery seed
* 1 tsp salt, only if using low sodium chicken broth or you can salt your soup to taste when served
6 oz pasta (can use small egg noodles, vermicelli, small shells, or elbow macaroni; those are my recommendations anyway, I used vermicelli in my soup)
Combine all ingredients in crock pot except for pasta and turn it on low for 8-10 hours. In the last hour of cooking, add pasta.
If you want to freeze this soup, just put it into plastic freezer containers and label with the date and freeze. It will keep in the freezer for 3 months. Then to reheat, just put frozen soup in a saucepan, turn on the heat to low and wait until it is hot.
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