Thursday, October 18, 2012

In the Kitchen with Jason: Creamy Crockpot Chicken Noodle Soup

Jess and I have been making this recipe for a while now and have enjoyed it each time we do. We found the original recipe on Pinterest, which is why we haven't shared it before. And anything we make this often needs to be properly shared, not just mentioned with a link in what we are eating this week.

  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 chicken boullion cubes
  • 2/3 cup cream of something soup mix
  • 1 cup milk
  • 8 cups water
  • 1 to 1 1/2 lbs chicken cooked chicken, shredded with 2 forks
  • pepper
  • minced onion
  • basil
  • 1 lb. of noodles of your choice
    • We recommend cavatappi.
  • Put all ingredients other than the noodles in a 5 or 6 quart crock pot. 
    • Guesstimate a good amount for the spices. I use about 1/2 as much pepper as I do the other two. 
  • Cook on low for 4 to 6 hours.
  • Cook the noodles separately according to the package instructions.
  • Serve the soup portion over a bowl half filled with noodles.
    • If you mix the noodles in with the soup, when you go to have leftovers, there will be very little broth as the noodles will absorb the majority of it. By keeping them separate until they hit the bowl, you prevent this from happening.
If you choose to make the original recipe, there is one error/typo in it; do not use 4 to 5 chicken breasts, instead use the 6 tenderloins or only 1 breast, 2, if you like a lot of chicken.

Please enjoy!

-Chef Jason

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