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Mmmm! Soup season has arrived and there is nothing as classic and satisfying as a frothy, hearty bowl of chicken noodle soup! Don’t get me wrong, Campbell’s canned soups are great, but there is something extra special that homemade chicken noodle soup gives your heart a big warm hug.
This recipe can be made on the stovetop or in a Crock-Pot® to save you some time.
- 12 cups water
- 3-4 medium to large chicken breasts
- 4 chicken bouillon cubes
- 2 stalks celery, cut into small pieces
- 2 whole carrots, ends cut and diced
- 1 cup of frozen corn (or fresh off the cob)
- ½ small onion, minced
- 2 cups wide egg noodles, or for a healthier option, 2 cups of herb or vegetable egg noodles/pasta
- salt and pepper to taste
These are the healthier noodles I choose to use for my lightened-up soup! They’re full of flavor so your family won’t miss those wide egg noodles if you choose this option.
Directions for stovetop: Bring water to a boil in a large pot, then add chicken breasts and cook over medium flame for 30-40 minutes. Once the chicken is done, take it out of the pot and place into a large plastic bowl to rest for a few minutes. Add bouillon cubes and vegetables to the chicken stock and cook through for about 20 minutes or until preferred softness. While vegetables are cooking, shred the chicken with two forks, then put it back in the pot and stir all together. Add half to ¾ of noodles until cooked through, then add salt and pepper to your liking and serve!
Directions for slow cooker: Put water, chicken, bouillon and vegetables into the slow cooker and leave it on low for up to 7 hours. Take chicken out of the slow cooker into a large plastic bowl and shred with a fork, then put back into cooker. Add noodles and let it cook for about 5-7 minutes or preferred softness. Noodles will cook fast when thin, so keep an eye on them so they won’t turn to mush! Add salt and pepper to season, stir and serve! Don’t forget the crackers and enjoy!