The weather is getting cold. Time to bring out the crock pot and fill up on hearty soups and stews!
Today’s recipe of choice — Chicken Noodle Soup. It’s a perfect lunch to keep you warm and satisfied.
Ingredients
1 1/2 lb chicken breasts
1 large onion, chopped
3 carrots, sliced
2 stalks celery, sliced
2 tablespoons minced garlic
8 to 10 cups chicken broth
8 oz egg noodles
1 tablespoon dried thyme
2 teaspoon dried rosemary
salt and pepper to taste
Directions
- In a 4 qt or larger crock pot, add all the ingredients EXCEPT the egg noodles.
- Cook on low for about 6 hours.
- Remove the chicken from the crock pot and shred.
- Add the chicken and egg noodles back to the crock pot and continue cooking for about 20 minutes untile the nooldes are al dente
Notes
I prefer chicken bone broth instead of regular broth, but you should use a broth that you enjoy the flavor of.
I like the thyme and rosemary combination, but don’t feel you have to stick with that. Feel free to experiment with herbs and seasoning you like.
Also, don’t feel like you have to stick with the onion, carrot, celery combo. I’ve make this soup with bell peppers, onions, and squash. However, sometimes you need to adjust when you add a veggetable to the pot. The squash cooks up a bit faster.
Stay warm and enjoy!