Chicken Noodle Soup

Monday, December 28, 2015

It's a cold and rainy December 28th.  My girls are knee deep playing with Christmas presents and watching movies.  The days leading up to Christmas are some of my favorite all year.  

But there is something to be said about the days after Christmas.  

To top off this day we're getting ready to curl up with a big bowl of my chicken noodle soup, per Anna Claire's request.  I think it's the perfect match to this cold, wet, rainy winter day.  No winter time blues here, just yet, with our favorite chicken noodle soup.

What you will need:
3-4 boneless skinless chicken breasts
2 cups of carrots, washed, peeled, and chopped how you like
1 large onion chopped (I like using a white onion for this particular soup)
4-5 stalks of celery washed and sliced
1 teaspoon of garlic powder
1 bay leaf
6 cups of chicken broth
2 cups of water
Salt and fresh ground pepper to taste
2 cups of uncooked wide egg noodles (I prefer No Yoke)


1.  Add carrots, onion, celery, and bay leaf in Crockpot.

2.  Next add the whole chicken breasts, chicken broth, water, and season with a teaspoon of garlic powder, and salt and pepper to taste.

3.  Close the lid on Crockpot and cook on Low for 7-8 hours OR High for 4 hours.

4.  Remove the cooked chicken breasts from crockpot and shred OR cut into bite sized pieces.  Return chicken to the crockpot.  

5. Add egg noodles and cook until tender (generally 10 minutes).  Serve and enjoy!

Little Chicken Noodle Soup Hack ;-)
Short on time and can't cook in the crockpot?!  I have also cooked my chicken with olive oil in the skillet until done.  Added the chicken and all other ingredients, bring to a boil, and then allow to simmer for 30-45 minutes.  Add noodles and let them cook for generally 10 more minutes and serve.  


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