Homemade Chicken Noodle Soup

Again, queen of making that buck stretch here. And I have to come up with ways to make even soups be

1. Filling- We do not want to go hungry!
2. Stretched to the limit- I need to make sure we have leftovers for at least 1 day, or 2 meals!

So tonight, I made chicken noodle soup. And I made it fit both requirements.

INGREDIENTS/INSTRUCTIONS

I used 3 small chicken breasts- thawed- cut up into small bites size pieces. This is enough to get chicken in every bowl.
 2 cans of chicken broth- the only reason I used these was because I had them on hand.
 I added 3 cups of water and 2 chicken bouillon cubes as well. 
Sea salt, garlic powder, can of peas and a can of corn ( because again its what I had on hand) 
 3 small potatoes, peeled and cubed. 
Also added a 1/4 cup of Thrive onion (dehydrated ) to the soup.

Put all of it in the crockpot. Put it on low. Let it cook for 6 hours. At the last hour, I put in the noodles. I used half a bag of some fancy noodles i had on hand. 6 ounces of noodles. You just want to give it some filler and use up a little of the water not all.

And voila! We now have soup for tomorrow's lunch and dinner. I will pair it with something if I need to tomorrow night. I also used oyster crackers in my soup :)

Cost of 4 meals ( ill be having it for lunch on monday as well) under 3 bucks.

I must stress- we do not like a lot of "seasonings" in our soups. I prefer to add my own and make it just right for me. Hence why i dont put pepper etc in there. Just some sea salt. You might like other things. Garlic and sea salt was enough for me as my base. I did add some more sea salt to mine as well as a little pepper but I like a very little as opposed to some who like a lot. :) Perfect base soup to add extras too!