Homemade Chicken Noodle Soup

It has been raining so much around this part of TN. It’s not cold at all yet. That is fall in TN for you. ;0) I LOVE Fall!!! Winter not so much, but fall is beautiful with the warm colors, and falling leaves turning beautiful shades of red and orange. With Fall at our backdoor, I have been so excited for the warm cozy soups that come with it, and been craving this one for quite some time now. Homemade Chicken Noodle Soup is a quick easy meal and the crock pot does most of the work for you while you’re busy doing other things throughout the day. This recipe has a zing of zesty lemon in it, and we all enjoyed it….even my daughter and shes pretty picky. I fixed a big batch of it so that we could have leftovers.

Homemade Chicken Noodle Soup
Servings:8

You will need:

2 lbs of Chicken Breast/Tenders
8 Chicken Broth Cubes
8 -8 oz cups of water
2 Cans of Sliced/ Baby Carrots (I used a can of each/ you can use fresh which is always better ;0)
Lemon Pepper Seasoning to Taste
Oregano to taste
2 TBSP Butter (Butter truly does make EVERYTHING better;0)
Juice of 2 Lemons
Pepper to taste
1 bag of egg noodles

Directions:

Place all of the ingredients into the crockpot except the egg noodles. Cook on low for 4-6 hours. I like my chicken to be fall apart so I usually give it the full 6 hours. When its done take the chicken out and shred it. At that point, boil the egg noodles on the stove according to the direction on the package. Add it to the soup, and blend it all together real good. Serve. Refrigerate Leftovers for dinner the next day!!! Enjoy!!! ;0)

There isn’t nothing like some good ol Homemade Chicken noodle soup and Southern Sweet Tea!!!

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