Say Goodbye To Winter With One More Bowl Of Piping Hot Chicken Noodle Soup

The first time I made this I did it as directed here. Since then, I have taken advantage of the crock pot and tossed everything in there to have it done up that way. It takes a little bit longer, but it gives everything a better chance to blend together for a much better flavor. I can make a bigger batch too and freeze individual servings for later. It’s nice to have it done when I don’t feel good enough to cook. Check out what they are saying about this recipe over at All Recipes:

“In a word, WONDERLICIOUS!”

I’m not sure wonderlicious is a word, but this chicken noodle soup sure is incredible!

 

Ingredients

1 tablespoon Land O’ Lakes butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans Swanson chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups No Yolks egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

 

Instructions

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.

Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes before serving.

 

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Quick Tip: If you do the crock pot recipe, you may want to wait to add the noodles so that they don’t get mushy.

Thanks again to All Recipes for this comforting recipe.