I’ve got a few sick kids today, and since I had some chicken breasts in the fridge, I thought chicken soup would be in order. I was hoping for something different so I adapted a couple of recipes, mixed them all together and come up with this concoction. Everyone loved it.
- 2 large bone-in chicken breasts with skin
- 2 tablespoons Orrington Farms Chicken Soup Base
- 1/4 cup melted butter
- 1 1/2 cups whole milk
- 1 1/2 cups Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon parsley
- 3 cups cooked egg noodles
Place chicken breasts in Crock Pot and cover with water, adding broth base to water. Cook covered on high for 4 hours, or on low for 6 hours. Remove chicken from pot and let it cool. Remove skin and bones from chicken and chop into large chunks. Skim anything gross from the broth in the pot, and add chicken to broth.
In a medium bowl, melt the butter in the microwave. Add the milk and heat to a simmer, microwaving for about 2 minutes. Stir in the Parmesan Cheese, garlic, and parsley. Whisk well. Pour the milk mixture into the Crock Pot, stirring well. Stir in the cooked noodles, and let it heat for about 20 minutes, or until steamy.
Serve with homemade bread or biscuits.