Ingredients
- 1 tbsp vegetable oil 15 mL
- 1 1/2 lb Chicken: boneless, skinless, cut into 1/2 inch (1 cm) cubes, 750 g
- 1 cup chopped onion 250 mL
- 1 cup celery 250 mL
- 1 cup carrots 250 mL
- 5 cups Water 1.25 L
- 1 cup medium egg noodles uncooked, 250 mL
- 1 packet ClubHouse Slow Cooker Chicken Noodle Soup Seasoning
Instructions
- In skillet, heat vegetable oil over medium-high heat.
- Brown cubed chicken.
- Transfer to slow cooker and add vegetables.
- Combine Club House Slow Cooker Soup seasoning mix and water. Pour over chicken and vegetables. Stir together.
- Cover. Cook 8 hours on Low or 4 hours on High.
- Stir in noodles. Cover. Cook 10 minutes longer on High or until noodles are tender.
Notes
TIP:
- Replace celery and carrots with 2 cups (500 mL) frozen mixed vegetables.
- Replace noodles with 1/2 cup (125 mL) rice or wild rice. Add with chicken and vegetables.
- For an Asian flair, instead of adding noodles, whisk in 1 beaten egg to make egg drop soup. Stir in 1 tbsp (15 mL) soy sauce.
- Replace noodles with broken spaghetti pasta, 1 tbsp (15 mL) Club House parsley flakes and 1/4 cup (50 mL) grated Parmesan cheese
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