Slow Cooker Chicken Noodle Soup

Chicken Noodle Soup
It’s the time of year when everyone seems to be getting colds. I’m knocking on wood and keeping my fingers crossed here that I don’t come down with anything. If I do, I want to be prepared. The number one dish to have when sick is traditionally chicken noodle soup.

There is nothing more comforting than a bowl of chicken broth, chicken, vegetables and noodles when you’re feeling under the weather. My recipe is simple since it’s made in the slow cooker. You can start it in the morning, then nap or watch TV. When you wake up, you’ll have a great soup at the ready!

how good is that

 

 

 

Slow Cooker Chicken Noodle Soup
There is nothing more comforting than a bowl of chicken broth, chicken, vegetables and noodles when you’re feeling under the weather. My recipe is simple since it’s made in the slow cooker.
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Ingredients
  1. 2 chicken breasts
  2. ½ pound parsnips (1 big parsnip)
  3. ½ pound carrots (about 2)
  4. 1 leek
  5. 8 cups chicken broth
  6. 1 chicken bullion cube
  7. 1 branch rosemary
  8. 3 branches thyme
  9. 1-tablespoon salt
  10. ½ teaspoon red pepper flakes
  11. ½ package of egg noodles
  12. lemon
Instructions
  1. Chop parsnips and carrots into medium dice. Cut the leek in ½ lengthwise then rinse and chop into ½ inch pieces.
  2. Toss vegetables chicken breasts and remaining ingredients into a slow cooker. Set slow cooker on low for 6-7 hours.
  3. After 7 hours remove the chicken breasts and shred them.
  4. Remove the thyme and rosemary branches.
  5. With an immersion blender, puree the vegetables into the broth. This way you’ll get a rich flavored broth. If you don’t have an immersion blender, I highly recommend buying one, but you can do it in batches in a blender as well.
  6. Season to taste with salt and pepper.
  7. Cook noodles according to package. I found that you don’t want to cook the egg noodles in the broth because they’ll get a bit gummy.
  8. With slow cooker now on warm, add chicken and cooked noodles back in.
  9. Squeeze the juice of one lemon and serve alongside a green salad, or if you are under the weather, my favorite side would be saltine crackers.
Shaun Myrick http://www.shaunmyrick.com/

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