This is the Best Chicken Noodle Soup! It is also a wonderful way to use your leftover turkey. This soup is comforting, warm, and perfect for a cold or rainy day. Not to mention how comforting it is if you are not feeling well. It is easy to make using your crock-pot. The frozen Egg Noodles really kick this soup up a notch. Frozen egg noodles are more like homemade fresh noodles. This soup has fresh celery, onion, carrots, poultry seasoning, and a bay leaf which gives it lots of flavor.
Chicken Noodle Soup brings warmth to your body and is comforting. This soup reminds me that our true comfort is in God’s promises. God promises not to leave or forsake us. He will be with us always. All we have to do is call on him. ”My comfort in my suffering is this: Your promise preserves my life.” (Psalms 119:50)
Classic Chicken (leftover Turkey) Noodle Soup
- 12 cups (2 - 48 ounce containers of Chicken Broth)
- 3 chicken breasts (Try 3 to 4 cups Leftover Turkey)
- 2 bay leaves (remove before serving)
- 1/2 teaspoon Poultry seasoning
- 1/4 teaspoon Thyme
- 1 teaspoon black pepper
- 2 cups onion, finely chopped
- 2 cups carrots, shredded
- 2 cups celery, finely chopped
- 2 cups heavy cream
- 1 pack (24 ounces) Egg Noodles - (I get my homestyle egg noodles in the frozen foods section)
- Add everything to the crock-pot except the noodles and heavy cream.
- Cook for 3 hours on high.
- Add the noodles and heavy cream.
- Continue cooking on high for an additional hour.
- Pull the chicken apart using a couple of forks or take it out of the crock-pot and chop it up.
- After chopping the chicken up, add it back to the crock-pot.
- Put the crock-pot on warm until ready to serve.
Remember to make these dishes according to what your family likes. Try adding any of your family’s favorite vegetables. Sometimes I shred 2 large zucchini and add it to the soup when I add the carrots. The zucchini makes it a little thicker and is really good.
Click to see other family favorite soup recipes.
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