A variation of…Steph’s Grandma’s Homemade Chicken Soup. This recipe if for a large family or group.
For the crock pot:
2-3 32oz. box cans of Swanson’s chicken broth
3-4 carrots chopped, or ½ bag of baby carrots chopped
2-3 stalks of celery with leaves, but not too many, chopped (this is a great way to use the center parts of celery)
1 medium onion chopped
Leftover Precooked chicken pieces
2 tbsp chicken bouillon granules or other chicken soup starter to taste (less for low salt diets)
¼ tsp of black pepper
½ 12oz bag of wide egg noodles
Start with 2 cans of chicken broth in crock pot on high. Chop celery, carrots, and onion. Add to broth. Add cooked or chopped chicken breast, thigh, or leg. This is a good way to use left over baked chicken! –Or you can boil frozen chicken on stove, chop and add. (Save the water for boiling noodles later.) Cook on high till carrots are tender. (1-3 hours and add water or more broth if needed-some will evaporate). Add bouillon granules and pepper to taste. Turn pot to low heat. When 1 hr or less to serving, boil noodles on stove top or if you have enough broth you can add raw noodles to crock pot. They will soak up some of the broth if not precooked, so if you want to add them to the soup uncooked replace absorbed broth by adding more water or broth once cooked. If you use water add more bouillon flavor too. If precooked noodles, simply add to the soup stir and serve. Salt to taste if desired. Serve with bread or crackers.
Tricks and variations:
- In a pinch, to save time substitute raw carrots for a can of cooked carrots.
- Use 2 cups of cooked rice instead of noodles for chicken and rice soup
- You can add your other favorite vegetables.
- For a heartier meal thicken with flour mixture (flour and water) or cornstarch and water and serve over mashed potatoes.
- Substitute frozen dumpling or flour noodles for egg noodles