Soup is a favorite of mine, no matter what the season. With below average temps in the mid-30's and days at a time of nothing but gray skies, it seemed like the perfect time to whip up a batch of homemade chicken soup recently. The best sounding recipe I found was the one below, which is adapted from Sandra Lee's "Semi-Homemade Cooking". The best part about it is that it can be made in a Slow Cooker ~ the busy gal's best friend ~ hurrah!
The recipe suggests using one of those store bought Rotissierie chickens ~ which is a great time saver, if you happen to have one on hand. I did even better than that, by using two large cans of Premium chunk chicken. It was more than enough to make the soup very "chicken-y", and I swear on my life that you could not tell it was canned chicken.
The measurements below yield one large crock full of soup, or roughly 8 servings.
Lazy Slow Cooker Creamy Chicken Noodle Soup
4 cups cooked chicken, chopped (from a store bought chicken)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons assorted herbs (chives, parsley, and tarragon) salt
pepper, to taste
2 cups egg noodles, cooked
1. Remove skin from the chicken and chop the meat.
2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3. Stir in broth, mushroom soup, and herbs. Season with salt and pepper.
4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5. When soup is finished, stir in egg noodles.
6. Season to taste and serve.