Cooking Thursday

 It's definitely cooling off here, making it good soup weather!
Today's recipe is for Chicken Noodle Soup, with a little twist; it's creamy.  It's also very tasty, is made in the crock pot and is perfect for a cold night.

Creamy Chicken Noodle Soup

1 Rotisserie chicken

4 stalks celery, chopped

4 large carrots, chopped

1 1/2 cups water

32 ounce carton chicken stock

2 cans cream of chicken soup

1 cup milk

1 tablespoon minced onion

1 tablespoon dried basil

1 teaspoon thyme

1/2 teaspoon rosemary

salt and pepper to taste

1 bag egg noodles

Place whole cooked chicken and any broth that's in the container with it.  Add the celery, carrots and water.  Cook on low for about 4 hours or until chicken is falling off the bone.  Remove chicken from crock pot and allow to cool.

Add chicken stock, cream of chicken soup, milk, onion, basil. thyme, rosemary, salt and pepper to ingredients in crockpot.

When chicken is cool, remove meat from the bone and shred it.  Stir in into the other ingredients in the crock pot and cook on low for another 4-5 hours.

About 45 minutes before serving, boil noodles as directed on package.  Drain and stir into soup.  Enjoy!