I created this particular recipe, I’m serious, I did!  I took a couple of different chicken noodle soup recipes and combined them and created this recipe which is the easiest soup recipe you will ever, ever make.

I’m serious.  It’s so easy that while it’s cooking, you are going to email me and say “THAT WAS SO EASY!”

And it’s so good, that you are going to call me and say “OMG, Beth, that was amazing, you smart, beautiful person, you.”

Okay, so maybe not, but I’m serious, it’s good.

Here is what you need:

chicken soup ingredients

Egg noodles (I have found this particular kind, pictured above, near the deli section at my local grocery store)
1 pound of chicken breast
carrots
celery
5-7 cans of chicken broth
1 can vegetable broth
ground oregano
salt & pepper

and a CROCKPOT.

Did you notice something about my ingredients list?  I do not have many amounts listed, the reason?  You can make this recipe as soup-y, chicken-y, carrot-y and oregano-y as you want.

So…I’m going to share with you how I make it and you can do with it as you will.  Mine ends up pretty thick with a lot of oregano.

First things first, place your chicken breast in the crock pot, season with pepper and oregano, add a can of  chicken broth, turn your crock pot on.

pour the broth

Head over to your cutting board and start chopping your celery and carrots.  Chop them up however you’d like, big or small and cut up as many you’d like!  I like a lot!  (feel free to do this step the night before!)

cut up veggies

Add your vegetables to the chicken and cover with with one can of vegetable broth and three cans of chicken broth.  Add 1/2 teaspoon of oregano to the mix.

Let cook on a low for a few hours.  I start the process, typically around 8:45 in the morning and let it cook on low until 3:30 or so.

About 90 minutes prior to dinner time, I shred the chicken using two forks, it should shred perfectly.  (this could really be done much earlier, the chicken actually cooks quite quickly.)

Once your chicken is shredded, add your egg noodles and another 1/2 tsp of oregano and this time add a fair amount of pepper.  If you’d like the soup more soup-y, add another can of broth.

If in the end if it’s too thick and you’ve run out of broth, you can even add water!

Cover and let cook for an additional hour or so.

(I am CERTAIN you could add all of the ingredients first thing in the morning and head out to work and come home to some awesome soup, I just haven’t done it that way because you’d need to cut your chicken first and I do not enjoy cutting raw chicken…so I do it this way, so it’s easy to shred.)

In the end, taste your soup, add seasoning (I always seem to add more oregano), if you feel it’s lacking, and enjoy!

It is so, so good.  I promise you!  I have made this many times for other people, each time receiving rave reviews!

chicken noodle soup

*special note about salt.  I do not add salt to anything but think some may like salt added, so I added it as an ingredient.  I can tell you, it’s not necessary!

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