2 chicken breasts (plus 1/2 c broth for crockpot)
7 C chicken broth
8-12 oz egg noodles (Mrs. Kluskies is my favorite- just don't use the whole package because it absorbs a lot of the liquid, I would recommend about half the package)
2 Tbs butter
1/2 onion, chopped
2 carrots, peeled and sliced
1-2 stalks celery, sliced
1/2 tsp dried parsley
1/2 tsp dried thyme
2 med potatoes, peeled and diced
¾ C frozen peas
4 Tbs butter
4 Tbs flour
2 C milk
2 tsp chicken boullion
salt and pepper to taste
Place chicken in crockpot with ½ C broth and cook on low 5-6 or high 3-4 hrs then shred. Prepare vegetables, heat butter in a large pot then add carrots, onion and celery then saute for about 5-7 minutes, adding parsley and thyme for the last few minutes. Add broth, noodles, potatoes, peas and shredded chicken to pot and heat over medium heat. In a separate pan, melt 4 Tbs butter then add 4 Tbs flour to make a roux. Whisk for 2 minutes, then slowly whisk in 2 C milk and add 2 tsp boullion. Stir over medium heat until thickened. Whisk into large pot and let simmer over med-low heat or until vegetables are tender (about 15-20 minutes). Remove from heat and season with salt and pepper.
Original Recipe:
2 Chicken Breasts
5 Cups Chicken Broth
1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Potatoes, Diced
2 Cans Cream of Chicken Soup
1/2 C Milk
8-12 oz Noodles
Salt and Pepper to taste
Boil the chicken in a pot of water then shred. In a large pot add the chicken broth, shredded chicken, veggies, cream of chicken soup, milk and noodles. Cook on medium to low heat for about 30-50 minutes, stirring occasionally. Season with salt and pepper.
*Source: adapted from the Lion House recipe book
8-12 oz egg noodles (Mrs. Kluskies is my favorite- just don't use the whole package because it absorbs a lot of the liquid, I would recommend about half the package)
2 Tbs butter
1/2 onion, chopped
2 carrots, peeled and sliced
1-2 stalks celery, sliced
1/2 tsp dried parsley
1/2 tsp dried thyme
2 med potatoes, peeled and diced
¾ C frozen peas
4 Tbs butter
4 Tbs flour
2 C milk
2 tsp chicken boullion
salt and pepper to taste
Place chicken in crockpot with ½ C broth and cook on low 5-6 or high 3-4 hrs then shred. Prepare vegetables, heat butter in a large pot then add carrots, onion and celery then saute for about 5-7 minutes, adding parsley and thyme for the last few minutes. Add broth, noodles, potatoes, peas and shredded chicken to pot and heat over medium heat. In a separate pan, melt 4 Tbs butter then add 4 Tbs flour to make a roux. Whisk for 2 minutes, then slowly whisk in 2 C milk and add 2 tsp boullion. Stir over medium heat until thickened. Whisk into large pot and let simmer over med-low heat or until vegetables are tender (about 15-20 minutes). Remove from heat and season with salt and pepper.
Original Recipe:
2 Chicken Breasts
5 Cups Chicken Broth
1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Potatoes, Diced
2 Cans Cream of Chicken Soup
1/2 C Milk
8-12 oz Noodles
Salt and Pepper to taste
Boil the chicken in a pot of water then shred. In a large pot add the chicken broth, shredded chicken, veggies, cream of chicken soup, milk and noodles. Cook on medium to low heat for about 30-50 minutes, stirring occasionally. Season with salt and pepper.
*Source: adapted from the Lion House recipe book
I love this recipe, we make it a lot in the winter. Except, I leave out the potatoes- cause that's how WE roll ;)
ReplyDeletethat looks really good...i think i might use a homemade cream of chicken soup recipe substitute that i have.
ReplyDeleteCan you do this in a crock pot? If so, what are the directions for cooking.
ReplyDeleteAbout how many servings of soup does this make?
ReplyDeleteWell Balanced Wife
It serves about 6 :)
ReplyDeleteThank you! I made it for dinner tonight and it was delicious. I am so excited to freeze the leftovers so I can have yummy soup any time I want. :)
ReplyDeleteWell-Balanced Wife
I also made this and it was so delicious! The whole family loved it. I think my 1 year old ate even more than I did, he especially was a fan. Thank you!
ReplyDeleteDelish! Thanks for the recipe!
ReplyDeleteI'm going to make it with a rou (sp?) and extra chicken bouillon paste instead of canned cream of chicken soup as I like to avoid canned products.
ReplyDelete