I am in love with this chicken noodle soup recipe. It’s super easy and quick to throw together. You can make the soup ahead of time, and toss it into the crock pot to cook until time to serve. When you about 45-30 minutes before ready to serve your soup cook your noodles and mashed potatoes. One of my favorite things about this soup is that it uses canned chicken rather then frozen or fresh. I think this saves you money in the long run. Chicken is verily cheap, but why not make it cheaper by buying it in a can.

Growing up whenever my mom made chicken noodle soup we had mashed potatoes with it. It’s the one any only way to eat chicken noodle soup in my eyes. I hope you enjoy this super delicious soup on a cold winter day with your family.

1-12oz bag of egg noodles

2 cups of diced carrots

6 celery stalks, diced

1 small onion, diced

1-2 TB of olive oil

5 cans of fat-free Evaporated milk

3 cans of chicken broth

2 1/2 cans of chicken

salt and pepper

2 tsp of garlic powder

1 cube of butter

 

First things first, chopped up your carrots, onions and celery. Place them in your pot with about 1-2 TB of olive oil to saute. Add the chicken to the mix as well. Be sure drain the fluid out of the canned chicken.

Add the chicken broth and evaporated milk to chicken and veggies. Bring to a boil.

Once your soup has come to a boil add the butter, salt and pepper and garlic powder. Simmer on low until noodles and potatoes are done. (unless you are making ahead of time, add soup to crock pot cook on low until ready to eat)

Once your noodles are cooked add them to the soup. To serve your soup, put the mashed potatoes on the bottom of the bowl, then add the soup and noodles.