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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 7.4 g
  • Cholesterol: 58.7 mg
  • Sodium: 446.5 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Home-made Chicken Noodle Soup calories by ingredient
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Home-made Chicken Noodle Soup

Submitted by: JILLIEGURL2003

Introduction

comfort food comfort food
Number of Servings: 6

Ingredients

    1 package of chicken breast with ribs left in (adds flavor)
    1 small package of baby carrots, chopped
    1 package of celery (about 8-10 stalks), chopped
    1 medium white onion, sliced
    2 chicken bouillon cubes
    2 cans cream of chicken soup
    3 cans water ^from cans above^
    1 large bag of egg noodles

Directions

Open both cans of soup and add to slow-cooker, with 3 cans of water. Place 2 chicken bouillon cubes in slow-cooker. Turn on slow-cooker to high and stir. While liquid heats up, chop entire bag of carrots into small pieces. *Some people use the option of cooking their carrots in a small pan with boiling water prior to adding to soup; this ensures that the carrots are super-soft when the entire soup is done.* Cut the ends off of the celery, rinse celery, and chop celery into small pieces. Cut ends off of onion and chop onion into 4 sections; discard outer edges. Cut medium sized strips of onion (this is for the people that do not like onions, it's much easy to take them out later on while still adding flavor). Add all vegetables to the slow-cooker, stir. Lastly, add fully thawed chicken to slow-cooker. Cook 6 hours, stirring occasionally. Once chicken is done, or mostly done (we don't want chicken to be fully cooked yet because the ribs on the chicken can start falling out, causing people to choke on them if you're not careful) place chicken on a plate and let cool for about 10-15 minutes. Once cooled, start pulling apart chicken into bite-sized pieces and adding to soup mixture, until all the chicken pieces are added to slow-cooker, stir. Discard chicken bones and skin. Let cook, switching to low, for about another 1-2 hours, until chicken is thoroughly cooked and veggies are soft. Once done, turn slow cooker to warm, or off and cook egg noodles in large pot of boiling water. Once noodles are cooked and drained, they can be added to slow-cooker. Or if your slow-cooker is a smaller size...Place noodles in bottom of one person's bowl, filling about 3/4 of the way, and add chicken soup mixture with a ladle. Repeat until necessary. Eat and enjoy. Later on maybe add the noodles to the slow-cooker and the remaining soup. Store leftovers in refrigerator; good for about 2-3 days afterward.

Number of Servings: 6

Recipe submitted by SparkPeople user JILLIEGURL2003.






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