CELEBRITIES…DISH!

Renae Henning, Community Care Preschool and Childcare

From her step-mom Marlene, the “queen of comfort food”. If you’re feeling a “twinge” under the weather, this recipe will have you feeling better in no time. Renae has updated this recipe for use in an Insta Pot. Shred the veggies first and cook in the instant pot. Penzey’s Fox Point seasoning can be substituted for the Lipton’s soup. And the finer the noodles the better.

 

Crock Pot Chicken and Noodles

2 (48 oz.) cans chicken broth

1 box of Lipton Soup Secrets (any kind of chicken noodle with broth or chicken)

3 cans Swanson Mixin’ Chicken (4.5 oz.) or other canned or leftover chicken

1 ½ pkg. home style noodles, thinner the better

Carrot, celery and onion slices, if desired

Pepper to taste

Heat broth. When hot, add both packets of the Lipton Soup Mix and cans of chicken. When boiling, stir in noodles. (Be sure broth covers noodles, if not, add more broth or water as needed). Add veggies, if desired. Cooking this on the stove for 45 minutes to 1 hour; then transferring to crick pot to finish or to hold until ready to serve. For some reason, starting it from the crock pot doesn’t work well. This goes very well with a heaping side of homemade mashed potatoes.