The Sunday Paper: Crock-Pot Chicken Noodle Soup

Last weekend, Jared and I embarked on our first homemade soup adventure, crock-pot style.  Well, I mainly documented while Jared embarked, but that’s neither here nor there.  Let me also note that I begged Jared to read a recipe rather than fly by the seat of his pants as he usually does when cooking.  I mean, this was his first time ever making soup!  There are so many variables with the seasoning, vegetables, noodles, the amount of water, the amount of time to cook it all… a lot of room for error.

But, in true Jared fashion he just went for it.  And, of course, he proved me wrong. It was A-MAZ-ING and we devoured it in just three days!  Next time, we’re making two batches!

Ingredients
One bag of Ribbon Wide Noodles
One bag of baby carrots
One bunch of celery
32 oz of Chicken Broth
4lbs fresh chicken
Pepper
Sea Salt
Oregano

You will also need
A crock-pot

Total Prep Time
About 30 minutes

Total Cooking Time
About 8 hours

Yields
A lot of soup:-)

Directions
Step One: Bring a large pot of water to a rolling boil. Add chicken to the water and boil for 10-12 minutes.

Step Two: Chop baby carrots and celery hearts into bite size pieces

Step Three: Remove the chicken from the water and cut into small, bite size pieces.

Step Four: Add the chicken, chicken broth, celery and carrots to the crock-pot. Season with sea salt, pepper and oregano to taste. Set crock-pot on High for 8 hours.

Step Five: With 1 hour left, bring a large pot of water to a rolling boil.  Add the egg noodles to the water and cook until al dente.

Step Six: Remove the noodles from the water and allow them to cool. With 15 minutes remaining on the crock-pot timer, add the egg noodles and one cup of water to the soup.

Once the timer goes off, it’s time to serve and enjoy!!

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