I may end up posting it later, but my mom started making chicken noodle soup when I was very little and has used the same recipe ever since for sick days and rainy days. I decided to try my own variation in the crockpot which always saves time. I'm using bone-in thighs which add more flavor. At the end I sometimes add lemon juice/zest which brings out all the other flavors in the soup. This makes quite a bit so there will be plenty of leftovers!
Ingredients:
4 bone-in chicken thighs
3 cups carrots chopped in 1/2" pieces
2 cups chopped celery
2 cups chopped onion
1.5 cups egg noodles or pasta of choice
4-5 cups chicken broth
5 T chopped garlic
salt/pepper to taste
2 bay leaves
1 tsp poutry seasoning
2 tsp dried rosemary or thyme
1/4 cup fresh chopped parsley
zest and juice of 1 lemon (optional)
Instructions:
1) Add the vegetables, garlic, bay leaves, dried herbs, salt/pepper to the bottom of the crockpot.
2) Add the chicken on top (you can also brown them in a pan beforehand if you have time). I leave the chicken skins on for flavor, but you can remove if you don't want the fat. Sprinkle poultry seasoning on top and pour enough broth to cover the ingredients. Set on low for 5 hours (this will vary depending on your crockpot, mine tends to run hot).
3) Remove the chicken, discard the skin/bones and shred the chicken, set aside
4) Add the egg noodles, chopped parsley, lemon juice and zest. Cover for 10 minutes to allow the noodles to cook (I added the noodles with 20 minutes left to go on the crockpot and they got overdone. Learn from my mistakes!) Add the chicken back in and serve.
Comments