Cold and flu season is officially here! And, with my busy schedule (I am a public accountant), all the vitamins in the world can't save me from falling ill every once in a while. I felt extremely tired this whole week and after working a 55 hour week, the cold itself finally hit me on Friday night. This Saturday morning, my first mission was to go pick up some cold medicine from the store. My next stop was the grocery store for some homemade chicken noodle soup ingredients. When in doubt, soup will always make it better.
I found this amazing recipe for creamy chicken noodle soup on my Better Homes and Gardens Recipes app on my iPhone. I decided to try and lighten it up a bit so it was healthier. Nothing like feeling sick, then feeling heavy from heavy food. So, here goes my adapted recipe. Hope you enjoy and stay healthy this cold and flu season!
Creamy Chicken Noodle SoupRecipe adapted from bhg.com
- 5 cups water
- 1 10.5 ounce can condensed cream of chicken
- 2 10.5 ounce cans 94% fat free condensed cream of mushroom soup
- 2 cups chopped cooked chicken (about 10 ounces)
- 1 10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
- 1 cup mushrooms
- 1 teaspoon seasoned pepper
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 1 1/2 cups dried whole wheat egg noodles
- Pre-cook chicken. I just grilled and cut into chunks.
- In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, mushrooms, bay leaf, pepper, and salt.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.