Creamy Chicken Noodle Soup

Hello!

I hope you are doing well. I made another new Sunday night soup this week and I am dying to share the recipe with you. We really loved this one.

Do you have problems with crock pot recipes not having enough taste? We seem to run into that frequently. I am beginning to think that part of the solution is to stay away from recipes that say that “kids love it” because those recipes seem pretty bland. I am not sure that I have found the exact reason why some work and some don’t. For example, I made a recipe a few weeks ago that called for a tablespoon each of basil, oregano, and parsley. I thought that was enough spice to make it work but I was wrong. The soup just ddidn'thave much taste.

So, when I started to make this week’s soup, I decided to not just follow the recipe but think about what I knew had worked in the past. For example, the original recipe called for using 2 cups of cooked chicken. I took out three chicken breasts and started to cook them. While I was doing that I started thinking. The recipe called to cook the mixture for almost 5 hours on high. That is a long time for cooked chicken to be in a crock pot. So, I stopped cooking the chicken breasts – they were slightly browned on each side – and put them into the pot slightly cooked. (next time I would not cook them at all)  

Also, as you will see, the recipe calls for two cans of condensed soup. That can be a lot of sodium. The original recipe also called for using seasoned salt and salt and pepper. Instead of doing that, I used Mrs. Dash Garlic and Herb. I also added a tablespoon of pesto to the recipe. I thought it might be a good addition and add some taste to the recipe.

The soup turned out great. It was creamy and flavorful. It was also good for lunch the next couple of days.

Slow Cooker Creamy Chicken Noodle Soup

6 servings

 Inspired by recipe from Six Sisters Blog -  http://www.sixsistersstuff.com/

Ingredients

1 can cream of chicken soup

1 can cream of mushroom soup

5 cups skim milk

3 boneless skinless chicken breasts

1 bag frozen mixed vegetables. I used the Birds Eye Steamfresh with carrots, asparagus, corn, and beans

1 tablespoon Mrs. Dash Garlic and Herb

1 tablespoon of pesto

2 cups of uncooked egg noodles

Directions

1.       Put the soups, milk, Mrs. Dash, and pesto in the crock pot and mix using a whisk.

2.       Add the chicken and vegetables and stir.

3.       Cook on low for 6-8 hours or high for 3-4 hours

4.       Add the noodles and cook for an additional ½ to 1 hour.

Changes I might try for next time –

Let me start by saying that we really liked the soup this way. While I hate to tinker with something that we like, there are a couple things I would try.

I think I would try low sodium soups. I would not say that the soup was salty but I just think it would be a good idea.

I would also try it with fresh vegetables rather than the frozen. You could also try frozen that did not have corn in it. It  would be a way to reduce the starch.

Nutritional Information –

I fed the recipe into one of those on-line sites that then tells you the nutritional information. I do not know how accurate it is but here is the information.

Calories – 410, Total fat – 13.2 g., Saturated fat – 3.4 g., Cholesterol – 87 mg., Sodium 850 mg., Total Carbohydrates 36.5 g., Dietary Fiber 2.7 g., Sugars 12.8 g., Protein 32.9 g.

Thanks for reading!