What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!

CREAMY CHICKEN NOODLE SOUP

Ingredients:

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper

1/8 teaspoon thyme

1/8 teaspoon rosemary

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter

Instructions:

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving.