I love Thanksgiving leftovers. They’re awesome because you’re exhausted from all that cleaning, cooking, and shopping you did on Thanksgiving and Black Friday and you don’t have to cook! All you need to do is heat them up in the microwave. There is a downside to Thanksgiving leftovers though; by day three you’re starting to get pretty weary of them. Don’t get me wrong, I love my mom’s stuffing and my aunt’s mac and cheese, but after eating them for lunch and dinner for three straight days I was craving something different. Enter homemade chicken noodle soup.
The crockpot might be one of the best inventions out there in my opinion. I use mine at least once a week, sometimes even two or three times a week. It’s great because I can prepare dinner in the morning before work or during Cora’s nap when I’m not distracted, tired, busy, etc. Coming home from a long day at work to dinner ready to go on the table (and it not be take out) is awesome.
So without further ado, here is my chicken noodle soup in the crockpot recipe.
Chop up your carrots, celery, onion, and green onions.
Combine your chopped veggies, drained canned corn, salt, pepper, chicken broth, and water in the crockpot. I usually start with one cup of water and add more once I have added the chicken and noodles if I need it. Cook on low for 5-6 hours. For those of you who work don’t worry about leaving this going longer than 6 hours. Once I left it for 9 hours and it was fine.
I usually use chicken thighs with this recipe, but the last time I went to the grocery they didn’t have any boneless, skinless thighs and I hate dealing with bones and skin, so I just used chicken breast this time. Either works fine. I usually use around a pound of chicken. Bake or boil your chicken until it is done all the way through, then shred.
After the crockpot has been going for 5-6 hours on low, set it to high and add the shredded chicken and noodles. Cook on high for one hour, then enjoy!
Chicken Noodle Soup
4 cups of chicken broth (boxed or can is fine)
1-2 cups of water
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
1 pound chicken shredded
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours. Then add the chicken and noodles and cook on high for one hour.