Monday, March 12, 2012

Make-It Monday

Creamy Chicken Noodle Soup

3   chicken breasts, frozen
3 cans   chicken broth
1 cup   water
4-5 stalks   celery, chopped
4   carrots, chopped
2 pkgs   chicken ichiban
1   onion
1 tsp   thyme
1   bay leaf

1   egg, beaten
2 Tbsp   milk
1/2 tsp   salt
1 cup   flour

Place ingredients in slow cooker. Cook for 6 hours on low. Shred chicken & discard of onion. Add 2 cans cream of chicken soup. Turn Slow Cooker to high to bring to slight boil.

Mix noodle ingredients together. Roll on floured surface & cut into long strips. Add to boiling soup and cook 5-10 minutes.

**I made this on Saturday. It wasn't as "soupy" as I would have liked. It was more like a stew. The flavor was really nice though!

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