Chicken & Noodle Chowder

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

 with broccoli and on Low heat overnight

with broccoli and on Low heat overnight

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.

 without broccoli and after cooking on Low for 5 hours

without broccoli and after cooking on Low for 5 hours

Here's to warm days in the woods this upcoming rifle season!  

the above recipe was adapted from this recipe here.