Easy Yummy Crockpot Chicken Soup

I think I see fall coming!

Yippee!!!

That means time for sweaters and cozy bonfires and changing leaves...and SOUP!

Don't get me wrong...I'm NOT ready for what comes after fall...ugh.

For now let's just stick to soup.

Once upon a time I posted about my world famous chicken soup...

I've been meaning to revisit that...it seriously is super good...

you just have to add a little more broth to make it soupier.

This is a variation of that recipe that you can do in the crockpot.

What's not to love about that?

This time I used fresh cut carrots and onions...

well...because that's what I had.

It was worth it and I'd do it again.

I did still throw in a packet of Knorr vegetable soup mix.

It just adds a little oomph.

You need a BUNCH of chicken broth.
A bunch.
Oh...and chicken.
Put it all in your crockpot with some seasonings...

After the chicken is completely cooked, you could take it

out and let it cool and tear it up or cut it into bite-sized pieces...

or you could use a handy-dandy mix 'n masher and just tear it up right in the pot.

Yup. Much easier.

See?

When you've decided it's just about ready,

throw in a couple cups of noodles and let them cook.

Then you're ready to enjoy some seriously good chicken soup.

Seriously.

Totally Yummy, Seriously Easy Crockpot Chicken Soup

• 3 large boneless skinless breasts, about 1 1/2 - 2 lbs
• 1 medium onion, chopped
• 1 1/2 - 2 cups carrots, peeled and sliced and diced
• 5 - 6 cloves garlic, minced or pressed (I use the jar kind and used a tbsp or so...I like garlic)
• 2 - 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 packet dry Knorr vegetable recipe mix
• 1 square Knorr Caldo de Pollo bouillon
• 8 cups (64 oz) chicken broth
• about 1 tsp salt, and ground pepper to taste
• 2 cups egg noodles (I used the old fashioned style) or 1 cup rice

1. Place chicken breasts in crock pot.  Top with chopped onions and carrots.  Add garlic, olive oil, and spices.
2. Pour in chicken broth. Stir in soup mix.  Add salt and pepper.
3. Cook on high for 4-6 hours or low about 8 hours until the chicken is cooked and the veggies are soft.
4. Once the chicken is cooked, shred in the pot or remove and cut up.
5. Add noodles (or rice) and cook until soft then turn off heat to prevent mushy noodles.

printable version

Relish the cooler weather.

Make some soup.

Enjoy it immensely.

You're welcome.

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