Meg's Meal Planning

chicken noodle soup

Easy Crockpot Chicken Noodle Soup

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Chicken noodle soup is a classic comfort food. Try this easy, homemade crockpot recipe. Serve with warm bread! 

Chicken noodle soup

What is your favorite soup to make every winter? If your answer is classic, homemade, and comforting chicken noodle soup, this is the recipe for you.  Homemade soup on a cold winter day is the perfect recipe. This will quickly become your favorite, go-to chicken noodle soup recipe that the whole family will enjoy! It stores great in the freezer and is easily reheated over the stove. My favorite type of noodle to use is extra wide egg noodles, but I’ve also used orzo. The mini meatballs are optional, but I highly recommend it!

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Easy Crockpot Chicken Noodle Soup
 
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Serves: 4-5
Ingredients
  • 8 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • Mini meatballs (optional)
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2-3 bay leafs
  • ¼ cup chopped onion
  • ½ bag extra wide egg noodles
Instructions
  1. Add all ingredients to a crock pot, except egg noodles.
  2. Cover and cook on low 6 hours.
  3. Before ready to serve, cook egg noodles according to package directions.
  4. Once crockpot is done, remove bay leafs and turn heat off.
  5. Add cooked egg noodles to crockpot. Stir. Serve.

 

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Easy Crockpot Chicken noddle soup

Weekly meal plan

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Monday-Chicken noodle soup – I love adding mini meatballs to my chicken noodle soup. To make this soup, add to a crockpot 8 cups chicken broth, shredded rotisserie chicken, mini meatballs (optional), 2 peeled and chopped carrots, 2 chopped celery stalks, 2-3 bay leafs, 1/4 cup chopped onion.  Cook on low for 6 hours. Serve with cooked egg noodles. 



Tuesday– Baked skillet pasta – One word, WOW.  Tastes just as good for leftovers! 

Wednesday– Crockpot lemon chicken with green beans and rice.



Thursday– Baked chicken legs with roasted potatoes and Brussel sprouts. I followed the recipe in the link and added the Brussel sprouts after 20 minutes, but ending up cooking the potatoes and sprouts for an additional 20 minutes.



Friday–Fish tacos – What an easy way to make fish! I’m adding this recipe into my “go-to” list.  My avocado was not ripe (thanks peapod), so I didn’t make the avocado sauce. Didn’t matter. Didn’t need it. The mango and cabbage slaw makes up for it!  

Week of September 13th 

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Monday– Rotisserie chicken with mac and cheese plus grilled squash and zucchini. We needed a fast dinner, so rotisserie chicken to the rescue.  Plus I used some of the left over chicken to make chicken salad for lunch later in the week!

Tuesday– Quinoa enchilada bake from Skinnytaste! One of my favorites! 

Wednesday– Chicken parmesan.  Yumm … fall is here! 

Chicken parmesan

Ingredients

  • 4 boneless chicken breasts, pounded thin
  • 1-2 eggs
  • 2 tablespoons milk
  • 1 cup flavor breadcrumbs (Or season plain breadcrumbs with salt, pepper and your favorite herbs)
  • 2 cups of tomato sauce (homemade is the best!)
  • 1 8oz package of shredded mozzarella cheese 
  • 1/2 cup canola or vegetable oil

Steps

  1. Heat frying pan on stove with oil.
  2. Glently whisk egg and milk in a shallow bowl. Add breadcrumbs to another bowl.
  3. Dip chicken into the egg/milk mixture, then into breadcrumbs, completing covering chicken with the breadcrumbs.
  4. Add to hot pan and brown chicken, 2-3 minutes on each side.  
  5. Meanwhile, spread tomato sauce on the bottom of a baking dish.  Place chicken pieces in the baking dish.  Cover the chicken with the remaining tomato sauce and sprinkle the shredded mozzarella cheese over everything.
  6. Cover with aluminum foil, bake at 350 for 30 mintues  

Thursday– Homemade chicken and pastina soup with carrots, squash, and celery

Homemade Chicken and Pastina Soup

Ingredients

  • 4 chicken thighs or breasts
  • 1/2 cup pastina (uncooked)
  • 2 stalks of celery and carrots, chopped
  • 1 yellow squash
  • 1 onion, peeled and cut in half
  • Salt and pepper
  • 1 glove garlic, whole
  • Handful of fresh parsley
  • 1/4 teaspoon dried thyme
  • Dash of nutmug

Steps

  1. Clean chicken, remove the skin, put in a pot of cold water, filling the pot half way. Add onion, garlic, parsley, and salt and pepper. Cover and bring to a boil.  Lower heat and let simmer for 45 minutes. Remove from the heat and let cool for 20 minutes.  When the soup is cool enough to handle, drain through a colander into a bowl and discard everything except for the chicken and broth.
  2. Put broth back in pot, add carrots, celery, squash, salt, pepper, dried thyme, and the dash of nutmug. Bring to a boil, lower heat and let simmer until the vegetables are cooked about 20 minutes.
  3. In last few minutes add pastina to the pot and cook according to package. Meanwhile cut chicken off bone into small pieces and add to pot

Friday– Sausage and peppers. I used sweet italian sausage, browned them on the grill until outside is crisp.  Set aside. Cook sliced peppers first on the stove on low for about 15 minutes, then add sliced onions and cook for another 5 minutes. Add sausage to peppers and onions and 4 tablespoons of water and let simmer for 45 minutes.