Chicken noodle soup might just be the most beloved soup of all time.🥣 It makes a scrumptious lunch in the middle of summer but it's also the perfect way to warm up on cold and blustery days.❄️ And I think we can all agree that chicken soup has magical powers to heal colds, flu or any illness, really.🤒 This is especially true if it's homemade chicken noodle soup.
My mom makes some of the very best chicken noodle soup that I've ever eaten. I don't know what she does to make it so good but I don't even try to recreate her recipe because I know that it would never compare to the original. So instead of trying to copy an already great recipe, I've decided to chowerize my chicken soup recipe. I swapped potatoes for noodles as a way of reinventing the Amy Davis version of homemade Chicken Soup.🥔
I've declared my undying love for potatoes on the blog so many times before, I'll spare you the details about my fondness for the starchy vegetable but, you should know that I'm a fan. What you might not know is that I'm also a lover of corn and carrots so it just made sense to combine all my favorites into one pot of delicious chicken soup. 🌽 🥕
There's no reason for me to reinvent the wheel - chicken soup is perfect just the way it is. So with that as my inspiration, I set out to create something new, delicious and unique. I realized, after I tasted it, that the soup that I made was clam-less clam chowder.😅 That was not my original intent but I've gotta say - chicken chowder is mighty tasty!
4 slices cooked bacon, chopped (I used turkey bacon)
2 boneless skinless chicken breasts
3 cups chicken broth
½ cup whole milk
½ cup sliced carrots
½ yellow onion, diced
2 celery stalks, chopped
2 cans yellow corn, drained
1 pound baby red potatoes, quartered
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon Italian seasoning
fresh basil or parsley - for garnish
Combine bacon, chicken, broth, carrots, onions, celery, half of the corn, potatoes in slow cooker.
Cover and cook on low for 4 hours.
Cover and cook for 10 -15 minutes longer.
Garnish with black pepper, grated parmesan cheese, and fresh herbs.
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