Chicken Soup with Noodles

October 19, 2013 at 1:12 pm | Posted in Chicken, Chicken Noodle Soup, Crock Pot, Feeling Yucky, My Own Creation, Noodles, One-Dish Meal, Soups & Stews | Leave a comment

I wasn’t feeling good yesterday so this is what I made for myself.  Daniel decided he didn’t want any.  After posting this recipe, you will see what I did with the leftover chicken soup.

Ingredients:

32 ounces of Swanson Vegetable Stock

Three chicken thighs

1 tbsp. McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning

Pinch of Salt

Pinch of PepperOLYMPUS DIGITAL CAMERAYou can see in the picture, I had the extra wide egg noodles out.  Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:OLYMPUS DIGITAL CAMERAI didn’t use the flavor packet or veggie packet, though.

Okay, here are the directions:  pour the veggie broth into the crock pot and add the chicken and spices.  I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.

Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.OLYMPUS DIGITAL CAMERATake one potato, slice it up and add it to the crock pot.  Turn the heat up to HIGH for another hour.  At the end of the hour, the potato will be nice and soft.  Remove the slices and smush them up.  This will thicken the soup.OLYMPUS DIGITAL CAMERAReturn the smushed potatoes to the crock pot.  Now, slice up another potato and toss it into the crock pot, along with any veggies you like.

Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.

Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:OLYMPUS DIGITAL CAMERAPour some soup over the top of the noodles.OLYMPUS DIGITAL CAMERAStir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.OLYMPUS DIGITAL CAMERA

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