Wednesday, April 20, 2011

Recipe of the Week - Crock Pot Chicken Noodle Soup

This is an easy and tasty soup to make.  My husband helped me decide which seasonings to put in and I think the flavor we came up with is very homey and comforting.


4 cups of water
1 lb of chicken breasts
1 can of cream of chicken soup
1 chicken boullion
2 carrots, peeled and sliced
1 bay leaf
1/4 tsp sage
1/4 tsp thyme
1/4 tsp of seasoned salt
pepper to taste
1 pkg of egg noodles, cooked

Put everything in the crock except the noodles.  We used frozen chicken breasts and set the crock pot on high for 4 hours and then turned it down to low for 2 hours.

By the end of the 6 hours your chicken should be so tender that you can use a spoon to kind of cut and shred your chicken right there in the pot.  Of course if you want really tiny pieces than you can scoop the whole pieces out and cut them up on a plate and put it back in after you cut it to your liking.  Don't forget to remove the bay leaf.

Place a cup of cooked egg noodles in your bowl and spoon your soup over the top.  Yummy!

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  1. I will have to try this soon! Did you put the breasts into the crock pot frozen?

  2. Yum, I will definitely have to try this, I love easy crock pot recipes!

  3. I had really good luck using the bone in chicken breasts that Kroger puts on special. They run .99 a pound instead of 1.99. It was really easy to take off the skin and after cooking in the crock pot for 4 hours or so, the meat fell right off the bone making it so easy.

  4. Time to break out the Crock pot!! With this crappy rainy weather I am sure we will be in the mood for some yummy soup. Thanks for linking up to Foodie Friday.

    Oh, and if you haven’t done so already - don’t forget to pop on over to Little Brick Ranch to enter the Joey Totes Earth Day GIVEAWAY!!!

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