You guys, last week I had to wear a jacket.
It. Was. So. Awesome.
I’m back in shorts today, but the brief cold spell had me longing to bring out the crock pot and whip up some comfort food. I have been making this soup for so long I don’t even consider it a real recipe. It’s basically a dump-and-stir list of ingredients. But it’s ridiculously easy and really good — one of those things I make once a week in the fall and winter because it’s just too convenient.
This one also happens to be in my kids top 5 favorite dinners. I make it so often because, well, no one ever complains. And a dinner without complaining…we all know that’s worth its weight in gold.
This recipe calls for just throwing the noodles/pasta in the crock pot during the last hour. If you want the soup to last over several days though, I would cook and store the noodles separately. If left in the soup for more than a day they get soggy. Also, because I make this so much I cook and shred lots of chicken breast at once, then freeze it. That way I have it all ready to go when I want to make the soup…again.