Creatively Domestic: Guest Post: Crockpot Chicken and Noodle Soup
Fall - Crock Pot Chicken and Noodle Soup: 5 cups of chicken broth (boxed or can is fine). One 10.75 oz can cream of chicken soup. 1/2 cup onions, chopped fine. 1/2 cup celery, chopped fine. 1/2 cup carrots, chopped fine. 1/2 cup green onions, sliced. One 15 oz can of whole kernel corn, drained. 1 1/2 cup Egg noodles. 2 cups cooked chicken chopped.
Chicken and Dumplings in the Crockpot Recipe. 1 lb of thaw chicken breast, 2 tbs of butter, 2 cans of cream of chicken soup, 1 can of chicken broth, 1 Med onion chopped. Cook on low 8 hours or until done. Add 4 cut into 1/4 flaky refrigerator biscuit and add cook for 1/2 - 1 hour. Shred chicken before serving.
Veggie Pot Pie Stew - 97 CALORIES per serving compared to 500+ calories for traditional pot pie. This recipe rates a 5 out 5 for weight loss. shhhhh...just ate my 2nd bowl for the day. YUM! #weightwatchers