Crock Pot Creamy Chicken Noodle Soup

Crock Pot Creamy Chicken Noodle SoupDoes chicken soup really help a cold? Or is that just an old wives tale? According to a study done at the University of Nebraska Medical Center, chicken soup has anti-inflammatory properties which can negate some of the miseries of a cold.

Going back hundreds of years, chicken soup was regularly used for its medicinal properties leading to its moniker of “Jewish Penicillin.”While testing shows chicken soup does have an effect on colds, no one is quite sure how it works or why. If it helps allay some of the misery of a cold, who cares how or why?

Fall is upon us and it’s time for our beloved soups and stews. Try one of these awesome Crockpot soups for the cold season. Imagine how this will smell when you walk in the door from work and your whole house smells delicious! And you don’t have to have a cold to enjoy them.

Lazy Crockpot Creamy Chicken Noodle Soup

Prep time on this is 15 minutes and cook time depends on your Crockpot setting - 3 to 4 hours on high or 8 to 9 hours on low, and serves 8.

This recipe will work perfectly with store-bought rotisserie chicken, frozen skinless boneless chicken filets, or a whole roasted home cooked chicken.

This recipe calls for 4 cups of chopped chicken. If using a whole chicken, remove the skin and chop the meat.

Place the chopped chicken in the bottom of the Crockpot; then add 1cup of diced onion, 1cup of diced celery, 1cup of diced carrots, and 1?2 cup of frozen peas.

Stir in 4 (14 ounce) cans of low sodium chicken broth, 2 (10 3/4 ounce) cans of condensed cream of mushroom soup with roasted garlic, 2 teaspoons of fines herbs (chervil, chives, parsley, and tarragon), and salt and pepper to taste.

Cook on high 3 to 4 hours or low for 8 to 9 hours. Stir in 2 cups of cooked egg noodles before serving.

Crockpot Creamy Chicken Noodle Soup

This one is seriously simple. You could easily put this together before work; cook on low for 6 to 8 hours and come home to an amazing dinner.

Add to your Crockpot 1 pound of uncooked boneless skinless chicken thighs, 1 (8oz) can of drained mushrooms, 3 cups of chicken broth, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and a pinch of ground black pepper. Cook 6 to 8 hours on low (cut cooking time in half if cooking on high).

Remove the chicken from the cooker and shred with two forks or chop, then return the chicken back to the Crockpot and add 1 cup of heavy cream and 4 oz of home-style Amish egg noodles and cook on high for 15 minutes or until noodles are cooked.

Both of these soups can be put together and frozen. For the Lazy Crockpot Creamy Chicken Noodle Soup, add all but the egg noodles to a gallon zipper bag and freeze. In the morning run the bag under warm water for 30 seconds to loosen up the ingredients, plop in your Crockpot and cook per the directions. Add the cooked noodles at the end as per the recipe.  For the creamy soup, do the same – add all ingredients to the freezer bag except noodles and cream, run under warm water for 30 seconds and place all in your pot and add noodles and cream after cooking.

These are both so easy, especially if you make and freeze for later, that they can easily put into monthly dinner rotation once, or even twice.

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