I have also tossed this in the crock pot after breakfast and by lunchtime it’s usually ready to go. Whenever my kids are sick, I like to have this available as well. During cold and flu season, I will make a huge batch of this and then freeze up smaller bowls. When someone needs soup to feel better again, I can pop one of these in the microwave for a few minutes and voila! It’s ready to go. Then it is as fast as canned, but way way better for sure! Check out what they are saying about this recipe over at All Recipes:
“In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try.”
It doesn’t matter if you’re a pro or an amateur, you won’t have any problem whipping this chicken noodle soup together.
Ingredients
1 tablespoon Land O’ Lakes butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans Swanson chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Instructions
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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Quick Tip: Add in some fresh garlic.
Thanks again to All Recipes for this homestyle recipe.