Chicken Noodle Soup and Easy Vegetable Soup are two kid friendly recipes that are easy to prepare. Both recipes can be cooked on the stove top or in the slow cooker, and leftovers can be frozen for a later use.

Homemade Chicken Noodle Soup Recipe

Ingredients:

• 1 pack of boneless, skinless, chicken breast, cut into bite size pieces.

• 2 16 oz containers of chicken broth

• 4 stalks of celery, sliced

• 1 medium onion, chopped

• 4 carrots, sliced

• 1 package of angel hair pasta, cooked

• Salt and pepper to taste

Directions:

1. Cook pasta according to package directions.

2. Pour chicken broth in a large pot.

3. Place chicken breasts in pot of stock, and turn on medium low.

4. Wash and slice the celery and carrots.

5. Peel and chop the onion.

6. Add carrots, celery, and onion to the pot.

7. Cook chicken and vegetables until chicken is cooked through and vegetables are soft.

8. After pasta is done, add to the soup mix.

9. Serve with a tossed salad and warm bread, if desired.

Slow Cooker Version:

• Spray your slow cooker insert with a non stick cooking spray.

• Place all ingredients except pasta into your slow cooker.

• Cook on low for eight to ten hours, or high four to six hours.

• During the last twenty minute o f cooking, boil pasta according to package directions. Transfer cooked pasta to your slow cooker and mix well.

To freeze both versions of this recipe, simply place the soup in an airtight container and place in the freezer. Be sure to label the contents and the date. Thaw in the fridge and then re-heat in a sauce pan or in the microwave.

Easy Vegetable Soup Recipe

Ingredients:

• 2 28 ounces can of diced tomatoes with garlic and onions

• 1 15 ounce can of tomato sauce

• 5 Yukon gold potatoes, washed and diced (peeling is not necessary)

• 3 12 ounce cans of creamed corn

• 2 12 ounce cans of green beans

Directions:

1. Wash the Yukon gold potatoes and slice into bite size pieces.

2. Pour the diced tomatoes, corn, green beans, and diced potatoes into large pot.

3. Mix all ingredients well and bring to a boil.

4. Reduce the heat to simmer.

5. Simmer for twenty five to thirty minutes, stirring occasionally.

6. Serve with a store bought pre-made tossed salad and warm bread or rolls.

Slow Cooker Version:

• Spray your slow cooker insert with a non stick cooking spray.

• Place all ingredients in the slow cooker and mix well.

• Cook on low for ten to twelve hours, or high four to six hours.

To freeze the stove top and slow cooker versions of this recipe, place soup in
an airtight container and place in your freezer. Thaw in your refrigerator and re-heat on the stove or in the microwave.