Homemade Chicken Noodle Soup!

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Everyone loves Campbell’s, and I hadn’t ever really had homemade chicken noodle soup until the hubby asked for it. Now, I don’t think I want it any other way! It’s so filling and absolutely perfect for these cold fall nights! ENJOY!

Crock Pot Homemade Chicken Noodle Soup

Ingredients:
  • 2 Large Cartons (or 4 Cans) Chicken Broth
  • 4 Boneless, Skinless Chicken Breasts
  • Baby Carrots (chopped)
  • Celery (chopped)
  • Onion (chopped)
  • 1 tablespoon All-Purpose Seasoning
  • Bag/Box of Egg Noodles
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Garlic Salt
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Basil
  • Salt (to taste)
  • Black Pepper (to taste)
Directions:
  1. Cut chicken breasts into bite-sized chunks. Heat olive oil in a pan, cook chicken chunks until no longer pink and juices run clear, season with salt and pepper.
  2. Pour broth into crock pot, followed by carrots, celery, and chicken chunks. Season broth with All-Purpose Seasoning, Onion Powder, Garlic Powder, Garlic Salt, Italian Seasoning, and Basil.
  3. Cook on Low for 6 hours or on Low for 8 hours.
  4. 1 hour before serving, cook noodles in pot on the stove to Bag/Box instructions until al dente, then add to the crock pot.