Jeepers! It is cold here! I think it probably feels colder
because we had such a warm December. Yesterday I had a fire going in the
fireplace trying to warm up, and spent a good bit of time in the kitchen. There
is something about busying myself in the kitchen, with the oven going, that
just seems so warm and cozy. Another thing that makes me feel warm and cozy is
soup, particularly one as comforting as this creamy chicken noodle soup with
wonderfully thick noodles.
Slow Cooker Creamy Chicken Noodle Soup
1 large skinless, boneless chicken breast
7 c. homemade
chicken stock
2 ribs celery, chopped
1 carrot, chopped
3 scallions, chopped
1 t. dried parsley
1 t. seasoned salt
1/4 t. freshly ground black pepper
2 10.5-oz. cans condensed cream of
chicken soup
1 c. sour cream
6 oz. wide egg noodles
Place chicken, stock, celery, carrot, scallions, parsley, seasoned salt, and
pepper into the bottom of a 5-quart slow
cooker. Cover and cook on low until chicken is
no longer pink, 5 to 6 hours.
Remove chicken, shred or dice it, and return it to the pot. Stir in soup and
egg noodles. Continue to cook until noodles are tender, 30 to 35 minutes. Stir
in sour cream, and taste for additional seasoning.
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This looks delicious! Yummy!
ReplyDeleteThat looks so good! We had a few days of cold, now back to 40 degree mornings and a high of 63. Perfect weather for getting some things done in my yard. Those noodles are impressive...Happy Thursday!
ReplyDeleteThat is my kind of soup Pattie! I think the addition of cream of chicken soup kinda makes it extra special. Those look like goooood noodles, like Granny used to make.
ReplyDeleteI agree with you, being busy in the kitchen on a cold day helps take that chill away.
I would eat that in a heartbeat - ...yum. We in the mountains this week, have been having 50's weather during the day. I'm loving it.
ReplyDeleteWoW combination (chicken and noodles) is amazing! I am sure it must be delicious.
ReplyDelete