Slow Cooker Chicken Noodle Soup
Corny Cornbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 10 cups low-sodium chicken broth
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 8 oz egg noodles
Instructions
- Combine chicken, broth, carrots, celery, garlic, rosemary, and bay leaf in a 6-quart slow cooker. Season lightly with salt and pepper.
- Cover and cook on LOW 6 hours. Remove chicken from cooker, and shred. Return chicken to cooker, and add egg noodles. Cover and cook on LOW 20 to 30 minutes or until noodles are tender.
- Remove bay leaf. Season again with salt and pepper to taste. Serve soup with cornbread.
Side Dish Ingredients
- 2 (8.5-oz) pkg cornbread mix
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 1 (15-oz) can cream-style corn
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Preheat oven to 375°F. Combine cornbread mixes, eggs, milk, and sour cream in a large bowl. Stir in corn and cheese. Pour into a greased 11- x 7-inch baking dish.
- Bake 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, and cut into squares.
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