Slow Cooker Chicken Noodle Soup
Corny Cornbread
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 5 cups low-sodium chicken broth
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- 1 bay leaf
- 4 oz egg noodles
Instructions
- Combine chicken, broth, carrot, celery, garlic, rosemary, and bay leaf in a 4 or 5-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
- 1 (8.5-oz) pkg cornbread mix
- 1 large egg
- ¼ cup milk
- ¼ cup sour cream
- ½ (15-oz) can cream-style corn
- ½ cup shredded Cheddar cheese
Side Dish Instructions
- Preheat oven to 375°F. Combine cornbread mix, egg, milk, and sour cream in a large bowl. Stir in corn and cheese. Pour into a greased 8-inch baking dish or pan.
- Bake 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, and cut into squares.
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