Chicken Noodle Soup: REVIEW

Here is my conclusion to the crock pot meals I made a couple weeks ago. I attempted to make 9 crock pot meals in an hour.  I fell short, but considered two hours (includes chopping and other prep) to be a reasonable compromise.  I also loved that my kitchen was not a disaster afterwards.


(For list of the recipes see: )


For this one, I forgot to set out the ziplock and microwaved it for two minutes, flipped and added one more minute.  I wanted it to be bendable (like above) but still mostly frozen.


It cooked on low for the full 6 hours suggested. I stirred it once, but I do not feel that was necessary and would cook fine unsupervised.

Now, it is time for the ultimate test: Did it taste good?  Yes!  I thought it tasted very good and my family really enjoyed it. I cooked egg noodles separately and added them to the pot a few minutes before serving.


(If you happen to notice the celery has disappeared, it is because my family doesn’t like it.  I used to not include it at all, but it never tasted right and so I have learned to keep it large and cook with it, and then remove it before serving so the flavor is there)


Chicken Noodle Soup
Freeze in a bag:
1-lb boneless skinless chicken breasts, cubed
1/2 lb carrots, peeled and diced
1 cup celery, diced
1 small yellow onion, diced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon pepper
You also need:
8 oz wide egg noodles
8 cups chicken broth
Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. Add 8 oz of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.



One thought on “Chicken Noodle Soup: REVIEW

  1. This isn’t a good conclusion. You need to do a summary of all of them. What worked, what didn’t, that sort of thing. This can be the final meal, but not conclusion.


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