That does it! I am sitting here in Coffeeology (You know! Elisabeth works here!!!). I just tasted their newest chicken soup–WOWWWW! So, since recipe sharing is the topic of the moment, I thought that you guys would love this one. So, grab your crock-pot and LITERALLY throw together dinner. You will love this one!
1 whole chicken
1 large can Cream of Chicken Soup
One bag of Egg Noodles
Prepare your chicken by boiling in a large soup pot. Save your stock. You will use it in the soup. If you prefer salt, pepper, garlic salt or any other seasoning, add to your stock. Usually takes about one hour to fully cook your chicken.
Allow your chicken and stock to cool. De-bone your chicken and drain out all fat and bones. I usually pour my stock through a drainer several times.
Mix stock juice and can of Cream of Chicken Soup together in cleaned soup pot. Bring to a rolling boil. Add chicken. Bring to a rolling boil again. Add noodles to your preference—we add LOTS! Bring back to a boil. Reduce heat to a simmer. Cook until noodles are fully cooked. Serve! Note: this soup can also be made in the Crock-pot. It will take a bit longer, but it is still yummy!