This recipe gives you a flavorful homemade chicken noodle soup recipe that takes just minutes to make. It can be made with any type of bird, but it is best if the bird is fresh and not too old. The chicken will be more tender when it is cooked for about twenty minutes in boiling water before being used for this soup.
Ingredients
2 lbs chicken legs and thighs
2 cans (10 oz) cream of mushroom soup
1 cup chopped onions...or more if desired
1 cup water...or more if desired..for taste
1/4 cup Italian dressing mix...or more if desired.. to taste
1 tsp parsley flakes...or more if desired..to taste
1 tsp dried basil...or more if desired..to taste
Salt and pepper to taste...
Directions
In a large saucepan, put the chicken in the water. Bring to a boil and cook for approximately 20 minutes or until chicken is cooked through. Remove meat from bones and cut into cubes. Cut up carrots, celery, potatoes, and onions into small pieces. Put them in a slow cooker or crockpot immediately after removing all of the chicken pieces from the bones. Add soup, water, and seasonings to slow cooker or crockpot. Cook on low heat for 3-4 hours or until vegetables are tender. Add chicken 10 minutes before serving.
If your soup is too watery, add more seasonings and let cook longer on low heat. For a creamier taste, add instant potatoes to the soup while cooking it.
