Before I get to today’s recipe, say hello to Old Man Winter…
That’s the sight that welcomed me outside my window when I woke up this morning. The first snowfall of the season. I was partly disgusted because I know it’s only a small taste of what’s going to come in massive quantities all too soon. But I also have to admit that there is something very beautiful in watching the snow fall and seeing everything blanketed in white. I just wish it would snow,maybe hang around for a few days, and then be on it’s merry way. Wishful thinking where I live…
I made some crockpot applesauce this morning which made the house smell wonderful. Really, is there anything better when it’s cold and snowing outside than to have the smell of apples and cinnamon inside?
Well, the second best thing would be soup, and not just any soup but chicken noodle soup. Which is what I’m bringing for your eating pleasure today, my friends. This is a snap to put together because you just throw everything in the crockpot and let it cook away.
And, of course, what goes better with chicken noodle soup than homemade buttermilk biscuits?
Chicken Noodle Soup
- 2 cups chopped, cooked chicken
- 5 cups chicken broth
- 1 can cream of chicken soup
- 1/2 cup EACH chopped onion, celery, & carrots
- 1 can whole kernel corn, drained
- 1 medium potato, diced
- 1 1/2 cups egg noodles, uncooked
Add all ingredients to crockpot except for the noodles. Cover, and cook on low for 7-8 hours. Stir in the noodles. Turn the crockpot to high and cook for about 30 minutes or until the noodles are done.
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