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cdanyell214

Chicken Corn Noodle Soup

By cdanyell214

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Rate this recipe 4/5 (14 Votes)

Ingredients

  • 1 Cup Chicken Broth
  • 3 Cans of water
  • 2 7 oz cans of kernel corn
  • 1 Cup Shredded carrots
  • 1 TSP Parsley
  • 1 1/2 TSP Salt
  • 1/4 TSP Pepper
  • 2 Chicken Flavored bullion cubes
  • 3 Cups cut up chicken breast
  • 2 Cups Noodles

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook all ingredients in a slow cooker on low for 6-8 hours

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Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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