Sundays are our days for soups… we put them on early and then by dinner time we’ve got a delicious hot meal all ready and waiting for us to enjoy. We’ve tried several soups since we began our culinary adventures with our new crockpot… but up until now we had yet to try one of the most universally known, and loved soups… You know which one I’m talking about… that soup with chicken-y goodness that your mum used to make you… the soup that made everything feel a little bit better… Chicken Noodle Soup.
Now it’s the waiting game… Cook on low in the crockpot for 8 hours (or 4 hours on high, but that could leave your chicken tough… and in my opinion there’s nothing worse than tough chicken…)
Chicken noodle soup
8 cups low salt chicken broth
2 to 3 cups water
1 cup carrot, shredded
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
1/2teaspoons salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
2 boned and skinned large chicken breast cut into 1″ cubes
3 +cups wide egg noodles, uncooked
- In 4-1/2 to 6-quart slow-cooker combine broth, water, carrots, celery, onion, garlic, bay leaves, thyme,salt, pepper.
- Place chicken on top of vegetables.
- Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.
- Add noodles in the last 30 min.