Homemade Cheesy Chicken Noodle Soup
This is wonderful recipe, especially once it starts getting cooler. I guess some of you are in places where that is already happening. Actually I guess it is starting to get cooler here too...we're down to the lower 80's now...I am really ready for 60's and 70's though...those are about my favorite temperatures of all!
So I do my recipe by heart and everything may not be exacts, but it is not something you can mess up too badly I don't think : ).
1 lb. chicken boiled and cut up into small pieces (I used boneless skinless breasts most of the time...just makes it easier and less time consuming)
Stock from the boiled chicken (if you don't have enough just add a can of chicken broth or if you don't have any use 2 cans of chicken broth)
1 can Cream of Chicken Soup
1 cup of Milk
1 small package of Mexican Velveeta cut up in to small pieces for melting (this can be omitted for regular chicken noodle soup)1 package of medium or large egg noodles
Boil chicken and save broth for the liquid. I season my chicken while it is cooking with seasoned salt and pepper (you can do this to your liking). Put the chicken aside to cool, cutting into small pieces after cooled. In the broth, add your cream of chicken soup and milk and cut up Velveeta. After this has blended well, add your noodles and cook until noodles are done. Add you chicken and continue heating on low.I usually cook this on the stove instead of the crock pot. However, I do move it to my crock pot when I am taking it somewhere usually. Haven't tried cooking it in the crock pot with the noodles having to cook, so if anyone tries, let me know the outcome!! Enjoy!











