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
- Place all ingredients except noodles in crockpot. Cover and cook on low for 7 hours or high for 3.5 hours.
- Remove chicken and bay leaf from pot. Dice chicken and return to pot.
- During the last few minutes of cooking, cook noodles according to package directions until al dente (about 7 minutes) and add to soup.
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.