With a winter storm having arrived, we are gearing up for a very cold rifle season next week. I made this super easy chowder in the slow-cooker this week and the first word's out of Brandon's mouth at dinner last night was, "This would taste awesome in the woods."
So, I guess we found a new favorite for his hunting thermos this winter season.
Chicken & Noodle Chowder
5 cups of water
3 chicken bouillon cubes
1 can of cream of chicken soup (10.75 oz)
1/2 cup of onions, finely chopped
1 can of corn (15 oz), drained
salt & pepper to taste
2 cups noodles --(your choice, we used ditalini because it's easy for thekids to eat, but any noodles would probably be delicious: farfalle, egg noodles, rotiniti, etc)
1 can cooked chicken, drained and shredded up (you could obviously use regular cooked chicken too)
Optional additions: frozen broccoli, chopped carrots, and/or celery.
Add everything to the slow cooker and cook on Low for at least 4 hours. The noodles get super mushy (which we love) but if you'd rather them be crisp, don't add them until the final hour and kick up the heat. We ate a lot of of it at dinner that night and then we just kept it on Low in the slow-cooker overnight and ate it again for lunch the the following day. It was just a good after staying on Low heat all night.