This recipe came across my feed reader a month or so ago and it looked yummy so I tagged it. I have never made a cream based chicken noodle soup before so I was curious how it would turn out. One word. MMM!!!! This was awesome. It really does not take that long to make and again SO yummy!!!

Source: Adapted from “B” dubs cafe

Prep Time: 20 min Cook Time: 1 hr

• 4 chicken breasts, boneless, skinless
• 4 bouillon cubes(or 4 tsp bouillon graduals) divided
• 1 family size can of cream of chicken soup or 2-3 regular size
• 1 can evaporated milk
• 1 medium onion chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 can chicken broth(2 cups)
• 1 tsp dried parsley flakes or more or less to your tastes
• 3/4 bag(16 oz) pkg wide egg noodles or less if you like it souper

Cook chicken in water with 2 tsp(2 cubes) bouillon. Cook until done. Lay out on a plate to cool. While chicken in cooking, chop onion, celery, and grate/chop carrots. In separate large pot, combine these with water so that the veggies are swimming around a little(not just a cover) and add handful of parsley flakes and  the other 2 tsp(2 cubes) bouillon to taste. Get this cooking. When chicken in cooled enough to handle with fingers, tear up the meat with two forks, into smaller pieces, add to vegetables in the pot. Add chicken broth, evaporated milk, soup, and noodles. Adjust to desired consistency. The soup will thicken as the noodles swell. Stir occasionally as it comes to a gentle boil and simmer until vegetables are soft and noodles are done.

Yields: A big pot probably 10 servings

Some tips to help this be a quick meal. You can chop up the veggies the night before or the morning your planning to make this. Just cover and put in the fridge. You don’t have to thaw out your chicken. I didn’t and it still cooked very fast in the water. I also add everything but the noodles while the kids where napping and then just let it simmer till I was ready to add the noodles and it worked fine. My Husband had 3 servings of this and kept saying how good it was. A big score for me let me tell you. He is my food critic(a bit picky) and so when he likes something well its a winner recipe around here. I served this with my homemade white bread and a salad.

This is the 2nd potato soup recipe I have tried and I like it much better then the first.

Source: Adapted from a friends recipe.(Thanks Lindsay!!)

Prep Time: 20 minutes Cooking Time: 30 minutes

• 8-9 medium red potatoes
• 2 cups water
• 1 small onion
• 3 tbsp butter
• 3 tbsp all purpose flour
• 3 cups milk
• 1/2 tsp sugar
• 1 1/2 -2 cups  shredded cheddar cheese
• 1 cup cubed cooked ham
• 1 green onion
• 1/2 tsp dried chives
• 1 tsp black pepper
• 1 tsp salt
• Bacon- cooked and crumbled to add when served

Peel potatoes and cut into 1 inch cubes. Boil water and add potatoes then cook until tender. Save one cup of the water after they are cooked. Peel and finely chop the small onion. In a medium sauce pan melt the butter and add the chipped onion. Cook until tender(not brown). Add flour then season with salt and pepper. Cook 3-4 minutes over medium heat. Gradually add the potatoes. Add the one cup of water saved from cooking the potatoes. Add milk, sugar and cheese. Stir. Add ham, green onion and chives and simmer on low heat for 30 minutes, stirring frequently. Serve with crumbled bacon.

Yield: 8 servings

When I first tasted this soup while it was simmering I was a bit disappointed because I felt like it was missing something so I added the green onion and chives which helped a lot but I felt like it was still was missing something. The next time I heated it up I added a lot of  black pepper and that did the trick. I said 1 tsp to start  but you might want to taste test it while its simmering and add more if you like since not everyone loves a lot of pepper but I am happy with the final out come and will make this again. I actually doubled it and we had leftovers for almost a week.

I’m trying to make more soups this winter. I enjoy a good bowl of chicken noodle soup and so I started looking for a easy recipe. I remembered seeing one on the back of a can of chicken broth at some point so I went digging and after some tweaking I came up with this.

Source: Adapted form Swanson’s sensational chicken noodle soup recipe

Prep Time: 5 minutes Cook Time: 25 minutes

• 8 cups chicken broth
• 1-1/2 cups chopped carrots
• 1-1/2 cups sliced celery
• 2 cups cooked chicken or turkey
• 2 to 2 1/2 cups uncooked wide egg noodles
• 1/4 to 1/2 tsp pepper

Heat the broth, black pepper, carrot and celery in a stockpot over medium-high heat to a boil. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Yield: 8 servings

Of course if you like different vegetables or spices in your chicken noodle soup then you can use them. Its fast and yummy!

This is a great soup! A friend of mine mentioned she was making it for supper one night a few weeks back on her blog and I asked her for the recipe. I changed a few things as I was making it but it turned out great!

Source: Friend(Thanks Liz!)

Prep Time: 20 min Cook Time: 6-7 hrs

• 1.5 lb hamburger
• 1 onion diced
• 4 ribs celery (sliced)
• 4 carrots (sliced)
• 4 medium to large potatoes peeled and cubed
• 4-5 tsp beef bouillon granules( 4-5 of the cubes crushed)
• 2 cans stewed tomatoes(cut up)
• 4 cups water
• 3/4-1 cup ketchup(to taste)
• 2 tbsp brown sugar
• 1 bag (16 oz) mixed vegetables

Brown hamburger and onion and drain. Combine all ingredients in slow cooker except for frozen mixed vegetables. I added the vegetables about 2 hours before it was done. Total cook time is 6-7 hours.

Yield: 8-10 servings

My husband devoured this soup. He had 2 helpings that night and took it for lunch the next day. I did not get a 2nd helping… He told me I could make that any time I wanted. That my friend is a 5 star rating in this house. I do not get that a lot. This makes a big batch. I started out with it in my 3 quart slow cooker and when I added the vegetables I realized I was out of room and had to move it too my 6 quart slow cooker. I would have been find if I had a 5 quart. The original recipe she gave me would have fit in my 3 quart but this one will not once you add the vegetables. If you want a smaller amount just use 1 lb of hamburger 2-3 celery and 2-3 carrots. I also added the 2nd can of tomatoes. I basically doubled it.

Since starting this blog I have become braver in the kitchen with trying new things and changing ingredients etc. Yesterday for supper I had planned to make a potato soup in the slow cooker. But as I was prepping for the recipe yesterday morning I started to change the recipe. About half way through cooking I was taste testing it and realized if I just added some chicken and then some noodles it would be a great chicken noodle soup. I was a bit nervous but it really is good.

Source: Abs Kitchen

Prep Time: 20 Min Cook Time: 7-8 hours

• 6 cups cubed peeled potatoes
• 6 cups water
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups thinly sliced carrots
• 1 stick of butter sliced
• 5-6 tsp chicken bouillon granules
• 2 tsp salt
• 1/2-3/4 tsp pepper
• 2-3 cups diced chicken(either cooked or raw)
• 1/2-3/4 bag of 1lb egg noodles uncooked

In a 5 or 6 qt slow cooker, combine the first 9 ingredients. If your using raw chicken add it now as well. If your using cooked chicken add it 2 hour before the end of cooking.  Cover and cook for 7-8 hours or until the vegetables are tender. Add the uncooked noodles  into the soup and let cook for 15-30 minutes more or until the noodles are tender.

Yield: 8-10 servings

I really like this recipe and will make it again. If you would like some different vegetables go for it. I really liked the potatoes in it. I was not sure if I would but the flavor was really good.