I got this simple and cost effective recipe from something I got from the Money Saving Mom years and years ago. I shared it with my homeschool support group and I’m sharing it here today. This recipe has stood the test of time in our house and is an easy one to throw together.

Start by putting enough chicken breast in the crockpot for your family. We are a family of four so one large chicken breast (one pound) works for us. Then add some carrot. We like our carrot with zero crunch in the end, so I slice them up on my mandolin.

I forgot to add a dice onion this night, so I added onion powder later but generally, you’d add the onion now too.

Next add about 3-6 cups of water or broth. I started with 3 cups this day. It’d been a while since I’d made this and forgot how much water/broth I usually use.

Finally add seasonings: salt, pepper, and basil.

Add the lid and you’re ready to go. Cook on high for about 3 hours or so, until you can shred your chicken. I used a frozen breast and cooked it about 4 hours I think.

When the chicken is done and shredded.

I used my sprouted spelt drop biscuit dough and cut it thinner for the noodles.

Add your noodles and cook for another 30-60 minutes, until the noodles are as done as you like them. You can use Reemes frozen noodles, as that is what the original recipe called for. When we went to serve the dish, I realized that we wanted it more of a soup and quickly heated up a can of chicken broth (about 2 cups) and added it to the pot.

I made half a batch of my sprouted spelt drop biscuit dough and ended up only using about 2/3 of it in the soup. I sprinkled some garlic salt on the rest and baked in the oven  for a few minutes.

I hope you enjoy this one as much as we do.

Until next time, God bless,

Michele ºÜº