I thought today I would share this recipe for cozy comforting chicken noodle soup. It's a perfect time of year for soups and this one is nice and easy because you make it in your slow cooker. So while the leaves blow blustery outside this can be simmering away inside ready to warm the soul!
Chop up some onion, carrots and celery.
Place chicken breasts in the bottom of your slow cooker and top with the chopped veggies.
Add 3 tbsp of olive oil.
Add garlic, dried seasonings, salt & pepper, and bay leaf. I also added poultry seasoning which the recipe didn't call for, but I think if you're not using a homemade chicken stock especially - then a flavor boost is nice. Bouillon could be added too.
Pour in chicken broth, or homemade stock. The next time I roast a chicken I'm going to make my own stock with the bones. I'll add the bones to crock pot with some veggies and seasonings and place on low all night and wake up to homemade stock I can strain and use in the next soup or other dish. Yummier than carton stock!
Mix together and add fresh parsley, or you can add parsley at the end. I added it right away and cooked on low 6 to 7 hours.
Then remove chicken breasts and shred with 2 forks and place back in slow cooker.
Then I added in the egg noodles, that boiled separately, right when I was almost ready to serve. You can add them uncooked at the end of your cooking time, but I've had mine get mushy on me that way before. Then ladle it up and enjoy! Here's the full recipe from familyfreshmeals.com :
1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley
1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. 2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
3. Cover and cook on low heat 6 – 7 hours
4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.