Hearty Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 8640 Minutes |
Ready In: 8650 Minutes Servings: 6 |
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This is so good and easy. My friend Dixie makes this whenever someone is sick, but it's even better when you're well! Ingredients:
1 onion |
1 stalk celery |
2 (10 ounce) cans cream of chicken soup |
2 large boneless skinless chicken breasts |
1 (12 ounce) package reames frozen noodles |
1 (14 ounce) can chicken broth |
3 carrots, sliced |
3 (10 ounce) cans water (use soup cans) or 4 (10 ounce) cans water (use soup cans) |
1/2 cup frozen peas |
pepper |
Directions:
1. Put onion, celery stalk, chicken soup, chichen breasts, chicken broth, water, carrots an pepper into a crockpot and cook on high for 4 hours.
2. Turn down heat to low and continue cooking for 6 more hours.
3. Remove onion and celery stalk and discard.
4. Shred chicken and pour ingredients into a large stock pot and bring to a boil.
5. Add noodles and peas and cook 15 - 20 min., stirring often.
6. I've done this by putting it all in the crock in the morning and cooking it on low all day. When I get home from work, I add the noodles and peas and it doesn't take long for them to cook. Or, you could do it my way and then bring mixture to a boil on the stovetop and then add noodles and peas.
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