Wednesday, January 1, 2014
Slow Cooker Chicken Noodle Soup
Another yummy recipe added to our cookbook!! I love chicken noodle soup so I was very excited to make homemade and try it, it turned out very good! Looking forward to making this again!
1 1/2 lbs. boneless skinless chicken breasts
5 medium carrots, peeled and chopped (1 3/4 cups)
1 medium yellow onion, chopped (1 1/2 cups)
4 stalks celery, chopped (1 1/4 cups)
3 cloves garlic, minced
3 Tbsp. extra virgin olive oil
6 cups low-sodium chicken broth (3 - 15 oz. cans)
1 cup water
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1/4 tsp. celery seed, finely crushed
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups uncooked wide egg noodles
3 1/2 Tbsp. chopped fresh parsley
1 Tbsp. fresh lemon juice
Saltine crackers or Parmesan cheese, for serving (optional)
1. To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
2. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
3. I just crushed the rosemary in the palm of my hand then for the celery seed, I placed it in a Ziploc bag and crushed it with the flat side of a meat mallet.