Crockpot Chicken Noodle Soup

  • Chicken Noodle Soup

    1 Tablespoon Butter
    2 3/4 Tablespoons Chicken Base in 58 ounces warm water
    3/4 Tablespoon Vegetable Base in 14.5 ounces warm water

    • I use Better than Bouillon Vegetable Base found here: and their Chicken Base found here: You can often find these at your local store as well. You can sub Chicken Broth and Vegetable broth for the bases.

    1 Tablespoon Onion Powder
    1 Tablespoon Garlic Powder
    1/2 Tablespoon Celery Salt
    1/2 Tablespoon dried Oregano leaves
    1/2 Tablespoon dried Basil leaves
    1 teaspoon ground pepper
    1/2-1 pound frozen sliced carrots
    2 whole chickens, cooked and chunked
    3 cups egg noodles

    Toss everything into crockpot and simmer for a few hours, or until egg noodles are cooked. Add some Sriracha or other hot pepper sauce to spice things up a bit. Enjoy!