I love soup in the winter. Actually, I like soup all year round, it just feels cozier in the winter. I came across a recipe for chicken noodle soup and made just a couple of changes to jazz it up a touch.
Chicken Noodle Soup
2 cans chicken, drained (I use Member's Mark from Sam's Club) (if you use small cans, use 3)
26 oz can condensed cream of chicken soup
2 boxes chicken broth
1 cup celery, sliced
1 cup carrots, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch rosemary (rub between fingers to break up)
1 package egg noodles
Place all ingredients except noodles in crock pot, stir well and cook on High for 2 hours or on Low for 4 hours.
Cook your noodles separately and add when soup is done.
* I like to add noodles to each bowl instead of into the soup. This prevents the leftovers from having mushy noodles and also not everyone likes the same amount of noodles. You can also use rice (our favorite). I use the brown and wild rice mix from Whole Foods in their bin area. Change things up for variety. Try using leftover rotisserie chicken. Try putting in some of the wonderful dried mushrooms from Whole Foods. (Rehydrate first). Make it yours! Enjoy!
