October is generally the time of year where I begin adding soups and stews into the meal rotation in my household.
My son has a slight cold right now, and there are some other stressful things going on for me at the moment. That said, staying in our PJ’s and making chicken noodle soup in my slow cooker is the perfect, comforting meal for both of us.
I think everyone should have a a go-to, basic soup. All you have to do is chop and you’ve got it. It is not labor intensive because you’re using a slow cooker. Set it and forget it. It tastes so much fresher than the canned ones, plus once you’re done the clean up is quick.
Chicken soup for my son’s cold… and for my soul!
There are slight variations with everyone’s chicken soup recipe, but here is the most basic one I use (and sometimes adjust). This one is also very kid friendly!
Prep Time: 10 minutes
Cook Time: 6 hours, 45 minutes
2 1/2 lb Chicken cubed and thawed
1 medium Onion chopped
3/4 lb Carrots chopped ( I sometimes add more than this)
5 stalks of Celery chopped
1 tbsp Minced Garlic
1 1/2 quart Chicken Broth
1 quart Water
1/2 tsp Salt
1 tbsp or 1 cube Chicken Base (optional)
1 tsp Pepper (1 1/2 tsp if you like more flavor)
1/2 tsp Crushed Red Pepper (1 tsp if you like your broth with more kick)
1 Bay Leaf
1 12 oz bag Egg Noodles
Prepare and chop onion, carrots, and celery.
Add all items, except egg noodles, into the slow cooker.
Pour in broth and water into the slow cooker.
Cook on low for 6 hours.
Remove chicken from slow cooker and shred.
Put chicken back into slow cooker.
Remove bay leaf, then add in egg noodles.
Cook on low for 45 minutes or until noodles are tender.
The reason not to add the egg noodles until the end (per the instructions above) is so they don’t get too soggy and break up.
You can also add in a little bit of chopped russet potatoes or green beans, for a more hearty, chunkier version.
Serve with some rolls or a side of crackers. Enjoy!