Casey's Cheesy Chicken Noodle Soup
2 Chicken breast cooked and cubed (see kitchen tips below for cooking ideas)
4 cups water
5 cubes chicken bullion
1 cup or more chopped carrots
1 cup celery chopped
1 onion chopped
Black pepper to taste
1/2 (12 oz) pkg egg noodles
2 10.5 oz cans cream of chicken (or celery) soup
2 cups milk
3 cups shredded cheddar cheese
In a large pot bring water and bullion to boil. Instead of water and bullion you could also use chicken stock. Add carrots, celery, onion, chicken and pepper. Boil until the carrots are tender about 20 minutes. Add egg noodles and boil 8 minutes or until noodles are done. Add cream of chicken soup, milk, and cheese. Heat until heated through. Serve with crackers or bread.
YUM!
Kitchen Tip: One of the easiest ways I've found to cook my chicken is in my slow cooker. I spray the crock with cooking spray, place the chicken in the crock spread out evenly, cover and cook on low for around 3 hours (your slow cooker may cook faster or slower). It should shred very easily after this, perhaps almost fall apart. If you forget to thaw your chicken the night before, don't worry! Just add another two hours to your cook time in the slow cooker. If you choose to cook your chicken on high, please be sure you watch it closely. I would only cook it for up to two hours, and keep my eye on for the last hour. You can use this method of cooking chicken for any dish that you can use shredded chicken for like chicken alfredo, chicken quesadillas, or any soup.
For this recipe you can slow cook your chicken, boil it, or saute it in about 3tbs. of oil until done. If you choose to boil or saute it, I would cube the chicken first.
