One of my favorites soups is homemade chicken noodle soup! It’s super easy to make, and you will usually have enough left over to have soup for a few days. My family loves serving this soup with warm corn bread or crackers. (I am partial to the corn bread myself)
This recipe is a really easy crockpot recipe that you can prep in the morning and turn on when you get home and are winding down after work and school. It only takes about an hour in the crock pot on low. Throw the muffins in the oven while you wait, and dinner is ready!
What is your favorite memories of homemade chicken noodle soup?
Make sure to check out more great recipes by following Crunchy Frugalista on Pinterest!
- 2 Large Cartons Vegetable or Chicken Broth
- 2 Large Bone-In Chicken Breasts
- 3 Carrots
- 2 Stalks of Celery
- Bay Leaf
- All Purpose Seasoning (to taste)
- Bag of Dry Pasta Noodles
- Garlic powder (to taste)
- Pepper (to taste)
- Cut up carrots and celery in smaller chunks.
- Remove skin from chicken breast, and remove from bone.
- Cut Chicken up in Bite sized chunks.
- Pour broth into crockpot, and add carrots and celery
- Cook chicken in a pan until just under done. Season with garlic and pepper to taste
- Add chicken to crockpot, and add All purpose seasoning to taste
- Cook on low for about 45 minutes, then add noodles.
- Cook for an additional 15 minutes or until noodles are tender
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