Curry Chicken Noodle Soup

So before you decide not to try this because you read ‘Curry’ and are thinking spicy and hot, think again.  There is only a little Curry powder used which gives the soup a slightly different flavor and adds to the soup’s ‘yellow’ color.  Also, I find the easiest and tastiest way to cook the chicken is by using the slow cooker to start and then I finish on the stove.

This soup is one of my family’s favorites.  My daughter sometimes will down two or three bowls worth and she’s only three years old.  The best thing about this soup is you can make a really large batch and keep it in the fridge for leftovers or you can freeze it and when you defrost it you just add a little chicken broth.  This costs about $6.50 to make and makes 6 to 8 servings.  So from my kitchen to yours, enjoy!


  1. Two Boneless Skinless Chicken Breasts.
  2. 1 tsp Curry Powder.
  3. One Clove of Pressed Garlic
  4. Two 32 ounce containers of Low Sodium Chicken Broth
  5. 8 ounces of uncooked Wide Egg Noodles
  6. Carrots (I use about 4 to 5 ounces of petite baby carrots)
  7. Salt & Pepper to taste.

Start Cooking:

  • Put your chicken (keep any fat on it because it adds to the flavor), curry, and garlic in the slow cooker.  Then put enough chicken broth in to cover your chicken breasts completely and then maybe a little extra (keep the rest of the broth in the fridge until needed).  Either turn on high for at least 4 hours or turn on low for at least 6 hours.


  • Once the chicken is done cooking, turn the slow cooker off, take the chicken out of the broth, and let if cool off (make sure you save the broth from the slow cooker for later).
  • Shred the chicken into the size you want it to be in the soup.
  • Slice up your carrots into the size you want. My daughter will only eat ‘small carrots’ so I buy Petite baby carrots, plus they’re really easy to cut.  You can put in as many or as little carrots as you like.
  • Now put in a large pot on the stove the chicken broth from the slow cooker, the rest of your chicken broth from the containers, carrots, and egg noodles.  Turn on high and bring to a boil.
  • Once boiling, turn down heat to low and simmer for 10 to 20 minutes, making sure the carrots are soft and the noodles are cooked.  Add salt and pepper if you wish.
  • Now enjoy your yummy bowl of soup!


Pork & Mushroom Gravy

Today was a super busy day for me.  Play date for Kairi and Mommy date for me, then rush home and help a family member set up for a yard sale.  After being out all day, to come home and have to cook something was out of the question.  Thankfully I had some forethought this morning and put together this yummy and simple dish that tastes AMAZING!  With only three ingredients and a slow cooker, how can you go wrong?  This makes about 4 to 5 servings and costs about $5.00 to make (depending on how much you pay for the pork).


  1. Four Pork chops (I use bone-in because I find them more flavorful when slow cooking).
  2. Two Cans Cream Of Mushroom Soup
  3. One Soup Can Full Of Milk

Start Cooking:

  • Put the two cans of soup in the slow cooker.  Then fill one of the soup cans with milk and put that into the slow cooker.  Whisk until well mixed.
  • Then throw pork in and make sure that you push the meat to the bottom and that the meat is covered by the soup mixture.
  • Put the slow cooker on low and wait at least Six Hours then it’s ready to eat.

The final product isn’t the most pretty thing you’ve ever eaten, but it’s very delicious.  It goes great with mashed potatoes because the sauce works as a sort of gravy and then just add a veggie.  A nice, super easy meal for a busy day.  Enjoy!

Might not look the best, but it sure is yummy!