This post is Grassroots, meaning a reader posted it directly. If you see an issue with it, contact an editor.
If you’d like to post a Grassroots post, click here!

October 24, 2019

Quick and Easy Chicken Noodle Soup

This soup is a huge hit with my family! You can add or leave out any veggies you wish! Best part there’s very little prep and a lot of leftovers!

Everything but the kitchen sink chicken noodle soup:

2lbs of skinless boneless chicken breast
2 cans of sweet kernal corn
2 cans of oregano, basil stewed tomatoes
2 cans of green beans
1 large sweet onion chopped
1 green pepper
1 red pepper
5 stalks of celery
1 bag of baby carrots
48 oz of chicken stock
1/4 teaspoon of pink Himalayan salt
1/4 teaspoon of cracked black pepper
1/2 teaspoon of Italian seasoning
1/2 teaspoon parsley
1/2 teaspoon of basil
2-3 bay leaves
1 bag of egg noodles

Combine everything in the crockpot and cook on low 6-8 hours.

Remove the chicken and shred it then return it to the crockpot.

Cook noodles according to directions on the bag.

Noodles can be put in the soup or be left on the side. From personal experience the noodles tend to turn into more of a dumpling or get mushy when added to the soup.

Leave a Thoughtful Comment

Read 0 comments and reply

Top Contributors Latest

Christina Daugherty  |  Contribution: 680