I love my Sister Crockpot.
I pull stuff from the freezer, toss it in while breakfast is being eaten, turn it to low, and out the door we go! Come home from the day and bam, done. Good smells, a dish and a spoon, some crackers on top, mmm. Hearty. Delicious. Satisfying. And there's extra! Spoon out the leftovers into a ziploc freezer bag and toss it in the freezer and you've got an even more delicious dinner some other night down the road. Just toss the frozen lump into the Sister, turn it to low, and out the door you go! You can't beat that.
Thank you, Sister Crockpot!
This is my favorite recipe. Henry love love loves this soup. Both he and I highly recommend a liberal serving of goldfish crackers and a tall glass of cold milk with this meal. And when you reheat it, don't be afraid to add water to soup it up.
CHICKEN NOODLE SOUP
You Will Need
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes (I use frozen chicken tenderloins and either have giant pieces of tender chicken that melt in my mouth and cut with my soup spoon, or I fish some out and chop them up and add them back in.)
2 cups sliced carrots (I use frozen crinkle cut carrots. a delicious time saver.)
1 cup sliced celery (chop chop chop.)
1 cup chopped onion
5 cups water
1 cup uncooked medium egg noodles
PLACE chicken and vegetables in slow cooker.
MIX Seasoning and water until blended. Pour over chicken and vegetables. Cover.
COOK 8 hours on LOW. Stir in noodles. Cover. Cook 10 minutes longer on HIGH or until noodles are tender.
Makes 8 servings.
IMPORTANT: For best results, do not remove cover during cooking.