Easy Chicken Noodle Soup
Fall is among us! This week we saw our first dusting of snow here in Denver and that means it is time for soup of all kinds. Chicken noodle just happens to be one of my favorites. It's so delicious and is a good cure all for whatever may ail you at the time. After recently moving back to Colorado from warm and sunny New Mexico, I would call coldness an ailment for sure. While this soup may not claim to cure or prevent any actual disease, it does make for a nice dinner.
For this recipe you will need:
1 pound of raw chicken ( any parts are fine)
1 can of cream of chicken soup
2 boullion cubes
1 cup of uncooked pasta
2 cups of frozen mixed vegetables
Place the chicken, soup, and the bouillon cubes into a slow cooker. I used better than bouillon today, but I usually use just the cubes. You could also use canned chicken broth if you have that on hand.
Fill the can up with water and add to the slow cooker three times. Then add one cup of the pasta. I used whole wheat macaroni today, but your favorite kind will work as well.
Here is where you should make sure you are smarter than me and turn the slow cooker to low heat, not high. It made the macaroni mushy, but it still had a great flavor.
Let this cook on low for about 5 hours.
Take out the chicken and cut into smaller pieces. Mine usually just fall apart so it is very quick work.
Put the cut up chicken back in the slow cooker and add the frozen vegetables. Heat these through and serve.