Tag Archives: noodle

Lemon Peppered Chick Soup

Lemon Peppered Chick Soup

7 Chicken Broth Cubes + 7c Water
1 can Cream of Chicken
3 Frozen Chicken Breasts
1 sm. Onion
1/2c Celery
1c Carrots
1.5tsp McCormick Lemon Pepper
1/2T dried Parsley
1/2tsp dried Oregano
1/4tsp Garlic Powder
1/4tsp Sage
1/4tsp dried Dill
1/4tsp dried Rosemary
1/2c Frozen Peas (Last hour)
1/2tsp more of McCormick Lemon Pepper (Last hour)
2c Egg Noodles (Last hour)

LIGHTLY Butter Crock (Or Butter Cooking Spray). Add all ingredients, EXCEPT 1/2tsp of the Lemon Pepper, Peas, and Noodles. Cook on LOW 5-6 hours. Last hour add in 1/2tsp Lemon Pepper, Peas, and Noodles.
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Lemony Soupket (Lemon Chicken Noodle Soup)


3-4 Frozen Chicken Breast
4 Cups Water
4 Chicken Broth Cubes
2 Celery Stalks
1.5c Carrots, sliced
1 cup Frozen Peas (Add Later)
1 Onion
2 Garlic Cloves, minced
3 Fresh Lemon Grass, minced
1/4 tsp Course Black Pepper
1/2 T Dried Parsley
1/16 to 1/8 tsp Sea Salt
1/2c Egg Noodles
1/2 T Lemon Juice *Optional (Add later) (I use fridge kind. This may make it too LEMONY for your taste! But, then again, it is lemon soup!)
1/2c Heavy Creamer

Butter crockpot. Add in all EXCEPT egg noodles, lemon JUICE, and heavy creamer. Cook on low or warm for 4-6 hours. Cut up chicken. Add in noodles. Once noodles are tender, add in lemon juice and creamer (I suggest adding creamer first, allow to sit a minute then taste test to decide on more lemon flavor. If wanted THEN add in lemon juice.). Allow flavors to blend about 15-20minutes on warm. Serve.
Also, you can skip both the lemon juice and creamer, if you choose.

The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER!

12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.

* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh. 
Example: 2T Fresh = 1T Dried.