In my previous post I shared I was spending some time looking for some recipes. One I was looking for was a good Chicken Noodle Soup. With the cooler temps headed our way, a good soup is not only filling, but warms the body up as well. This recipe looks really good and I can not wait to try it. I do need to get some ingredients and make some more noodles before I throw it all in the crock pot… but I plan on getting this cooking soon. I found the recipe on Food.com
- 8 cups water or 8 cups canned chicken broth
- 1 cup carrot, cut into 1/4-inch slices
- 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
- 4 teaspoons salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1 (3 1/2 lb) roasting chickens
- 3 cups wide egg noodles, uncooked
- In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
- Place whole chicken on top of vegetables.
- Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
- Skim fat from soup and discard. Return the chicken to soup to serve.