Well…isn’t that just a bowl of goodness?
I’m such a sucker for a good bowl of soup. I found a recipe inside my Farmhouse Christmas cookbook that had spinach with the chicken noodle soup…and I knew I had to make something like that. Delicious. I even ate the leftovers the next day for lunch…and it was just as good. I made mine in the slow cooker because…that makes my life so easy.
Warm. Hearty. Comforting. Soup.
3 cups chicken stock
1 onion, chopped
2 (10 oz) cans cream of chicken soup
1 (10 oz) package of frozen spinach, thawed and all excess water squeezed out
1 pound boneless, skinless chicken breasts (uncooked)
a little Salt and Pepper
2 cups uncooked short-cut pasta (I used shells but rigatoni or penne would work too!)
Shredded Cheddar Cheese to garnish
In your slow cooker, layer the first 6 ingredients.
Cover and cook on low 6 or 7 hours or on high about 3 hours.
About 30 minutes before you’re ready to eat, remove the lid, shred the chicken right inside the slow cooker using two forks and pour your pasta in. Cover the soup back and continue to cook about 30 minutes (or until the noodles are tender). Try not to remove the lid during that 30 minutes or else it will take your noodles a lot longer to cook.
When the noodles are cooked, ladle into bowls and garnish with a little cheese.