You can offer a couple soups as your main meal, but you can still have some of those must have snack foods along with it. The guys at my house have certain expectations of what they like to munch on during the game.
Plus, did you know that January is #NationalSoupMonth ? So, even if you aren’t up for using soups at your Super Bowl party, just enjoy them this month!
So, I have 4 soup recipes to share with you this week. First up is a new family favorite. It’s a creamy chicken noodle soup that you make in the crock pot. I do have another version already that is similar, but this is still different enough to also enjoy.
This version is more creamy than the other version that I have. It also includes peas or corn. My family isn’t big on peas, so I went with corn. I have actually made this several times already because we love it so much and I love how easy it is to make!
- 2 Tbsp butter
- 1 small onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 5 cups chicken broth
- 2 (10 3/4 oz) cans cream of chicken soup
- 1/4 cup evaporated milk
- 2–3 cups diced cooked chicken
- 1 cup frozen corn or peas
- 8 oz of dry homestyle egg noodles (like Country Pasta)
- salt and pepper to taste
- In a skillet, melt the butter. Saute onion, carrots, and celery in the butter until onions are just soft. Add to the crock pot along with the chicken broth, cream of soup, and milk. Stir until combined.
- Add in the chicken and corn or peas. Stir then cook on high for 3 1/2 to 4 hours on high or 6 hours on low.
- Stir in the noodles and turn to high if not already cooking on high. Allow to cook for 45-60 minutes until the past is tender. Serves 6.
Recipe adapted from A Bear in the Kitchen.