Homemade chicken noodle soup

 

Ingredients:

  • 2 frozen chicken breasts
  • 8 cups chicken broth
  • 1 family size can (22 oz) of cream of chicken soup
  • 1 stick of butter
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 bag (about 12 oz) dry egg noodles

Instructions:

  1. Prepare the Slow Cooker:
    • Place the frozen chicken breasts in the slow cooker.
  2. Broth Base:
    • Pour 8 cups of chicken broth over the chicken breasts.
  3. Creamy Addition:
    • Add the family size can of cream of chicken soup to the slow cooker.
  4. Seasonings:
    • Sprinkle poultry seasoning, onion powder, salt, and pepper over the ingredients.
  5. Butter It Up:
    • Cut the stick of butter into small pieces and distribute them over the mixture.
  6. Slow Cook:
    • Cook on high for 4 hours. This allows the flavors to meld and the chicken to become tender.
  7. Shred the Chicken:
    • After 4 hours, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Add Egg Noodles:
    • Stir in the dry egg noodles, ensuring they are well-submerged in the broth.
  9. Continue Cooking:
    • Continue cooking on high for an additional 30 minutes to 1 hour or until the egg noodles are cooked to your desired tenderness.
  10. Adjust Consistency:
    • If needed, add a little more chicken broth to achieve your desired soup consistency.
  11. Final Seasoning:
    • Taste the soup and adjust the seasoning with salt and pepper as necessary.
  12. Serve and Enjoy! 🍜
    • Ladle the homemade chicken noodle soup into bowls and savor the comforting flavors. This budget-friendly and easy recipe is perfect for a cozy meal on a chilly day.
  1. Can I use fresh chicken instead of frozen?
    • Yes, you can use fresh chicken breasts. Adjust the cooking time accordingly, as fresh chicken may cook faster than frozen.
  2. What can I substitute for cream of chicken soup?
    • You can use homemade chicken soup base or a combination of chicken broth and a roux made from butter and flour as a substitute.
  3. Can I use a different type of noodle?
    • Absolutely! Feel free to use your favorite type of noodle, such as wide egg noodles, penne, or rotini.
  4. Is it necessary to shred the chicken?
    • Shredding the chicken adds a nice texture to the soup, but you can also chop it into bite-sized pieces if you prefer.
  5. Can I cook this on low instead of high?
    • Yes, you can cook the soup on low for a longer duration if you have the time. Adjust the cooking time to 6-8 hours.
  6. How do I store leftovers?
    • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
  7. Can I freeze this soup?
    • Yes, you can freeze the soup without the noodles. Add cooked noodles after thawing and reheating.
  8. What other seasonings can I add?
    • Experiment with additional herbs like thyme, rosemary, or dill for extra flavor.
  9. Can I use a low-sodium chicken broth for a healthier option?
    • Yes, using low-sodium chicken broth is a great way to control the salt content in your soup.
  10. How can I make this soup gluten-free?
    • Use gluten-free egg noodles or substitute with your favorite gluten-free pasta.
  11. Can I add vegetables to the soup?
    • Absolutely! Carrots, celery, and peas are classic additions. Add them when you add the shredded chicken.
  12. Can I use a rotisserie chicken instead of cooking the chicken in the soup?
    • Yes, using pre-cooked rotisserie chicken can save time. Add it to the slow cooker when you add the noodles.
  13. What can I serve with homemade chicken noodle soup?
    • Crusty bread, crackers, or a simple side salad make great accompaniments to this classic soup.
  14. Can I make this on the stovetop instead of a slow cooker?
    • Yes, you can adapt the recipe for the stovetop. Simmer the soup over low heat, stirring occasionally until the chicken is cooked and flavors meld. Add the noodles in the last 15-20 minutes of cooking.

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