Crock Pot Chicken Noodle Soup
If you are looking for a chicken noodle soup that's hearty and hits the comfort zone and the biggie is that you don't have to watch it, then this is your recipe. Five to six hours on low in the crockpot and your done. Some nice crusty bread to go with it and it makes a meal.
1 1/2 lbs. boneless skinless chicken breasts
3 cups carrots, peeled and sliced, about a 1 lb. bag.
small onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
quick drizzle olive oil
7 cups chicken broth
2 teaspoons chicken flavored instant bouillon granuals (I use Wyler's) INFO: I have been unable to find the granuals of late so I get the cubes and just use 2 or more to taste. You can adjust in the end when soup is still hot.
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
black pepper, to taste
2 heaping cups uncooked wide egg noodles
1/4 cup chopped fresh parsley
good handful fresh spinach
Put in your crock pot, chicken (un-cut), sliced carrots (not to thin), onion, celery, and garlic. Drizzle olive oil over top then add chicken broth and bouillon granuals or cubes, thyme, rosemary, and season with pepper. Cover and cook on low heat for 4-5 hours.
Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles, parsley and spinach to crock pot. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Toss back in the cooked diced chicken. Serve.
makes 5-7 servings.