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Hi, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mom's crock pot creamy chicken noodle soup (from carcass). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we must first prepare a few ingredients. You can have mom's crock pot creamy chicken noodle soup (from carcass) using 9 ingredients and 13 steps. Here is how you cook it.
Materials for making of Mom's Crock Pot Creamy Chicken Noodle Soup (From Carcass):
- Take 1 whole chicken carcass (the more meat the better)
- Get 1 can Cream Of Chicken Soup
- Take 1 Water
- Prepare 1 tbsp Butter (or oil)
- Get 1 cup Carrots
- Take 1 cup Celery
- Prepare 1 cup Minced onion (fresh)
- Prepare 2 cup Uncooked Egg Noodles
- Make ready 1 Salt & Pepper to taste
Click the Bookmark Icon to Add to Your Favories. These noodles make for a fun and flavorful changeup from egg noodles. And the best part of this all? To reheat leftovers: Add Creamy Chicken Noodle Soup to a pot and slowly increase the heat while stirring.
To Make Mom's Crock Pot Creamy Chicken Noodle Soup (From Carcass):
- I use a crock pot, but you want to stick the carcass in the crock pot (or pot with lid) and fill with enough water to cover at least 3/4 of the carcass but not the whole thing.
- Cover and simmer in crock pot on HIGH for about 2-3 hours. (Once it starts boiling, it usually has been in the water long enough that it's done.) If using a pot, simmer on low for at least 60 mins. Once the water starts to reach a darker yellow color and the carcass falls apart its done.
- Pull the carcass out of the water, put aside. Make sure to grab all the large bones and chunks.
- Grab a pot (or a different large enough pot to hold all the water if you're not using a crock pot) and carefully pour the water through a strainer to catch what little chicken and bone bits may be left in the water. Return the water to the crock pot and put the large pan on your stove top. (Keep it in the pot you just strained it into if you used a stove top)
- Slice carrots, celery and mince onion. Keep onion separate from carrots and celery as it's going in later than the other two.
- By this time your chicken should be cooled enough to pull the meat off the carcass. Be sure to feel ALL the meat you pick off so you don't miss any bone pieces.
- Heat the pot on the stove top to medium high with either 1 tbsp oil or butter. After heated, put in carrots and celery and sauté for about 8-10 mins, you don't want it completely soft but starting to soften.
- Add onion and stir often with celery and carrots. Once the onions are tender and start to turn clear, add the chicken meat & the "chicken stock" water from the crock pot to the stove pot. Bring to a boil.
- Add egg noodles, cover and turn down to medium heat. Boil until the noodles are done, stirring occasionally.
- Add cream of chicken soup, stir thoroughly.
- Add salt and pepper to taste. Everyone is different, that's why I didn't use a measurement.
- Serve with rolls or a salad and enjoy!
- (If you don't have a carcass I'm sure about 2 chicken breasts or so would be right for the amount of meat. Just boil and shred instead, then use chicken broth instead. Doesn't taste as good though.)
Crock Pot Creamy Chicken Noodle Soup that whips up fast but is BUSTING with amazing flavor! This delicious homemade creamy chicken noodle soup recipe is from a few years ago with the pictures just being updated. It is a family favorite recipe that I know you will love. The creamiest chicken noodle soup ever! That comforting soup-y goodness with all the consistent creamy notes of a classic chicken pot pie.
Don’t forget to practice the dishes above, to eat with family members in your home. Attempt to compare it with the dish you have. Is it much better or less. Please mix it to make it taste much better.
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