Hey, y'all! My name's Brittany and I blog over at A Lovely Lewis Life (I'm also Kacey's cousin!). I'm guest posting for Kacey today, sharing my favorite chicken noodle soup recipe. I should start by saying that I am very picky about what I eat so this may seem bland without veggies but I promise it's not. You can most definitely add in some carrots, onions, and celery if that's the way you like it but I prefer simple and creamy. I totally forgot how good this recipe was until last night! It's thick and creamy and nothing like what you get out of a can or fix on the stove. It makes so much that we can eat on it for a couple of days and still have plenty to freeze for another time. Ingredients: 1 bag of Wide Egg Noodles (we have used No Yolk and Creamette, both are great) 2 10.5 oz. cans (or 1 large can) of Campbell's Cream of Chicken 8 Chicken Boullion Cubes 2 12.5 oz. cans of Chicken (Swanson's) 7 cups of water 1 packet of Hidden Valley Ranch Mix (my secret ingredient!) Directions: Put everything but the noodles and ranch packet in the crock pot. Cook on high for 4 hours. Prepare the noodles in a pot on the stove. Once the noodles are ready, add them to the mixture in the crock pot with the ranch packet and stir. Let everything cook for 20 minutes. The noodles will soak up most of the soup so don't expect it to be really watery. If you prefer more soup, try adding some chicken broth at the beginning. Snuggle up on the couch and enjoy! And a bonus pic of my little guy, Beckett, stuffing his face with the yummy noodles! :-)
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