Crockpot Chicken Noodle Soup

Wednesday, March 19, 2014

We've recently had a few sickies in our midst. (Note: sickies are sick people and are QUITE different from sickos). Anyhoot, to make sure that they were up and at 'em as quickly as they could be, I broke down and made RBW's tried and true chicken noodle soup for them. (You see, RBW was one of the sick ones. Otherwise, I would have had him make it.)

Armed with some very large tongs in hand, I managed to wrangle the chicken into the crockpot just fine. The soup got rave reviews, and everyone is better now. I'd like to think the soup made a difference . . . 


Crockpot Chicken Noodle Soup
2 1/2 to 3 lbs of boneless, skinless chicken breast
4 cups water
4 cups chicken broth
1 tsp seasoned salt
1 tsp salt
1/4 tsp pepper
1 small onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 Tbsp parsley flakes
1/2 tsp basil
1 bay leaf
8 oz egg noodles

  1. Place all ingredients except noodles in crockpot. Cover and cook on low for 7 hours or high for 3.5 hours.
  2. Remove chicken and bay leaf from pot. Dice chicken and return to pot.
  3. During the last few minutes of cooking, cook noodles according to package directions until al dente (about 7 minutes) and add to soup.
Notes:
I did not have 2 stalks of celery on hand, so rather than using only carrots as the other main vegetable, I used a half bag of frozen mixed vegetables with the chopped onion.

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