Monday, October 16, 2017

Slow Cooker Chicken Noodle Soup

Soup is my soul food. I could leave just that sentence as the only one besides the recipe on this post, and I think I’d totally get my point across. But, I won’t do that because I always have more words. But seriously, I love soup. Almost any restaurant that has soup that I like, that will be my order even though I’ll scan the whole menu seeing what I’d like and then I still order the soup no matter what. Probably my absolute favorite soup choice is Olive Garden’s all you can eat soup, salad, and breadsticks. Oh man, I love that stuff.
These egg noodles are a game changer. That’s one thing I have a hard time with soups is when using noodles, that they expand. That’s a no-go for me because I LOVE leftovers. So sometimes I cook the noodles in a separate pot with chicken broth and drain them and then just keep them in a separate container to store and just scoop into the rest of the soup when I’m ready to eat it. But, a lot of the time I forget stuff like that. But, chicken noodle soup is my favorite with egg noodles. They expand a little bit, but not nearly as much as regular pasta so they’re usually okay to leave in with the rest of the soup.

My favorite kind of chicken for soup is fresh rotisserie chicken that I’ve shredded. It’s the best thing ever. (And I think I call a lot of things the best thing ever, but whatever, I like stuff a lot I guess?) And fresh carrots all the way, don’t put those frozen things in your amazing soup! But frozen peas are okay….these rules of mine may not make the most sense, but they’re what’s best for this soup.

8 cups chicken broth
Salt and pepper
1-2 tsp. Garlic Powder (depending how much you want)
1 1/2 cup chicken (use rotisserie, or whole chicken breasts- about 2)
1/2 cup sliced carrots
1/2 cup chopped celery
1/2 package of egg noodles
1/2 cup frozen peas

Directions for slow cooker
  1. Place chicken broth, garlic, salt and pepper, raw chicken (if using pre-cooked chicken, you'll put it in later), carrots, and celery into slow cooker
  2. Cook on high for about 5 hours or low for 7-8 hours
  3. 30 minutes before serving, add peas, chicken (if using pre-cooked chicken), and cook noodles on stovetop according to directions.
  4. Add noodles to slow cooker and serve!

Directions for stovetop

  1. Cook chicken beforehand (use rotisserie chicken or cook in oven or crock pot)
  2. Season chicken with salt and pepper
  3. Boil chicken broth and garlic powder to a boil
  4. Add carrots and celery, bring back to a boil and cook for 10 minutes
  5. Add noodles, and cook according to directions
  6. Add frozen peas and chicken, let simmer for 10-15 minutes

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