- 1 to 1.5 lbs of boneless, skinless chicken thighs (preferably air-chilled, pastured)
- 5 cups of chicken stock or broth (homemade is ideal but not necessary)
- One box of cream of chicken soup (not canned — I use Pacific because of it’s great ingredients)
- 1/2 cup each of celery, carrots, green onions (organic when possible)
- 1 cup of corn
- 2 cups of noodles (egg or your favorite shape)
- salt & pepper to taste (I used “white pepper” and it was yummy)
To make this in the crock pot, it is super simple. Place all the ingredients, except the noodles, but including the uncooked chicken thighs, into a crock pot and cook on low for 8 hours. About 1 hour before serving, shred the chicken (while in crock pot) and then add the noodles. Adjust crock pot to high and let cook for one hour, till noodles are ready. You can even put frozen chicken in the crock pot!
To prepare in a dutch oven, add the veggies to the pot and saute’ over medium heat for about 5 minutes so they soften a bit. Add the remaining ingredients, bring to a boil and then reduce to a simmer and cook until chicken is cooked through and noodles are done. Turn heat down to low until you are ready to serve.
I have made this both ways and it is delicious!
Also, this makes pretty much so I sometimes freeze 1/2 for another meal.
If the soup is too thick, feel free to add additional chicken stock or water to reach the desired consistency.