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.
