ATTENTION! MEAL PREP PRE-ORDERS ARE DUE BEFORE MIDNIGHT ON THURSDAYS. THE FOLLOWING MONDAY WE ARE IN THE KITCHEN COOKING UP ALL OF THE PREORDERS AND GRAB AND GO MEALS FOR PICK UP ON TUESDAY OR WEDNESDAY 8AM-4PM IN THE STORE. (415 ROOSEVELT STREET. #5, COLERAINE, MN 55722)

CREAMY CROCK POT CHICKEN NOODLE SOUP WITH HOME MADE NOODLES

Chicken noodle soup is the ultimate comfort food. It's always a go to meal when it's cold outside or when someone isn't feeling the best. For this recipe I wasn't sure if I wanted to make chicken and dumplings, or if I wanted chicken noodle soup, so i combined the two recipes and it turned out amazing! For a bonus, make your own homemade noodles. It sounds hard, but honestly making homemade noodles is SO simple and so worth it for how much better it makes the soup. 

For the noodles

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 splash of EVOO
  • splash of water
  • a pinch of salt

FOR THE SOUP:

  • 2 cans cream of chicken soup
  • 32 ounces chicken stock
  • Water
  • 4-5 chicken thighs with bone
  • seasonings of choice
  • pinch of ginger paste (or you could use grated ginger)
  • garlic, minced
  • dried shiitake mushrooms
  • frozen peas
  • 4-5 carrots, peeled and chopped
  • 3-4 stocks of celery, chopped
  • 1 onion, diced 
  • noodles (homemade or store bought)

I used a wooden bowl to dump my two cups flour in. Then made a little well in the middle and cracked my eggs right in the middle. From there you want to scramble your eggs in a bowl with a splash of water and a splash of EVOO. I also added in a pinch of salt. pour this right into the well you formed in the middle of your flour, then slowly bring the flour into the eggs until a dough is formed. keep doing this until all flour has been absorbed. Form the dough into a ball and cut the dough in half. Roll out the dough pretty thin. Next you are going to roll up the dough like you would a cinnamon roll. and use your bench scraper to slice the dough into strips, forming your noodles. If this is too much for you, no worries, you can totally use premade noodles! 

For the soup, you are going to mix 2 cans cream of chicken with 32 ounces of chicken broth. Add any seasonings you like and whisk it all together in the bottom of your crock pot. Add 4 chicken thighs with the bone. Add your carrots, celery, onion, garlic, and ginger paste to the crock pot. stir everything around to coat. If all of your ingredients aren't covered, add more water to the crock pot to make sure it is all covered. Cook on high for 4 hours. Next you are going to remove the chicken thighs from the crock pot and shred them. Removing the bones and any skin. You will add back the chicken thigh meat to the crock pot once you have shredded it. Add in some frozen peas, dried mushrooms, and your homemade noodles (or store bought) Let it cook until the noodles are soft. I kept mine in for an additional half hour and turned it down to warm. I added more seasonings. I added some crushed red pepper, creole, garlic salt, black pepper, a garlic and herb chicken seasoning, Italian seasoning, and oregano. You can add any seasonings you prefer. 

This was a perfect meal for a cold winter night. Give it a try and let me know how you like it! 

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