08 May 2009

Food Friday: Creamy Chicken Noodle Soup

Happy Friday everyone! It's time for another yummy recipe. If you have been reading along, you saw that last week I told you to check back for an aditional recipe to go along with what you have leftover from your Whole Chicken. Well, here it is... yummy creamy homemade Chicken Noodle Soup! It is so easy and well worth the effort. So lets use up every scrap of that chicken and save our moeny and make a delicious nutritious soup with mor ethan enough for the whole family!

Creamy Homemade Chicken Noodle Soup

4 cups cooked chicken, chopped(or whatever you have leftover from your whole chicken)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
4 (14 ounce) cans low sodium chicken broth(or make your own by simmering the carcass of your leftover chicken for 8 hours with some herbs and veggies! it freezes well!)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt and pepper, to taste(be generous)
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, and carrots.
3. Stir in broth, mushroom soup, and fines 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. Enjoy!

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