Friday, September 16, 2011

Creamy. Yummy.

When it comes to soups, I'm a huge creamy soup fan. You know, the kind that isn't as good for you and usually involves significant amounts of fat and such. YUM!

As I made my menu for the week, I perused teh Internets for a creamy chicken noodle soup recipe that I could make in the good ol' crock-pot. I didn't find one that I loved, but I found parts of several that I loved, so I put them all together and made my own.

Oh my. Oh MY.

It was creamy, rich, amazingly yummy. My husband praised it and my kids devoured their bowls. I also devoured my fair share. So, if you're in the mood for something creamy and hot as the cold weather rolls in, here is my recommendation:

Way Yummy Creamy Chicken Noodle Soup

You will need:

4 cups chicken stock

2 cans cream of chicken soup (I usually try to be all healthy and shy away from using "cream of ..." soups, but this time? NAH.)

1/2 cup heavy whipping cream (remember me not being healthy?)

2-3 cups chicken, shredded (or chopped or whatever you prefer)

3/4 bag of egg noodles

veggies of your choosing (chopped carrots, chopped celery, chopped green onion, etc.)

salt and pepper to taste


Dump everything in your crock-pot except the noodles. Cook on high for roughly thirty minutes, and then set to low.

Let it simmer all day and make your house smell amazing.

About thirty minutes before meal time, dump in the egg noodles.

Cook noodles until satisfied (I let mine thoroughly cook so they would have a dumpling-like creamy texture).

Add salt and pepper as needed.

(NOTE: I'm going to go ahead and recommend that you make your own chicken stock. I know, it sounds like a pain if you've never done it before, but it's way easy and you just can't beat the rich flavor. I seasoned my stock with garlic, green onions, bay leaves, salt, and pepper and it tasted amazing. I like making my own stock because I can control the salt content (I think store-bought tends to taste a bit salty, and the low-sodium option tastes a bit bland ... I guess I need a happy medium!). Especially when I'm using other canned soups which are already salty enough--it's nice to have a mellow but rich stock. I also used my chicken from the stock and it was all flavorful and yummy and YUM.)

Dump in bowls and watch your family devour it!

Happy eating, friends!

Have a lovely weekend.

1 comment:

  1. One day, when it's no longer 100 degrees in Texas, I'm going to try this. Looks delicious.