It’s that time of year, where sniffles, scratchy throats, and the chills find their way back home. Last season, we were fortunate enough not get sick, at least not the ones where it takes over the entire household. This year, it has. Thankfully out of the four of us, I got the least symptoms. Just a sore throat. So I was able to still easily cook and take care of my man and my babies. Of course first thing on the list of make-me-feel-better-food is chicken noodle soup. I found a few recipes online for a slow cooker version, tweaked it, and came up with this. Just a simple good ole’ chicken noodle soup.
Guessing today was going to be worse, last night I drove to our local food co-op and got all the goodies to make it. If I have the choice, I always try to buy organic. I’m not super crazy about everything being organic, because it can be expensive, but I always get the foods that we regularly consume (milk, juice, eggs, veggies, fruit, etc.. ) organic. I think it is especially a good idea to eat organic when you’re sick, ’cause who needs all those pesticides, herbicides and artificial hormones when your trying to fight your way back to health? I wouldn’t want any of those toxins going through my body when I’m healthy. But that is just my opinion!
Here is the recipe I ended up throwing in the crock pot
Slow Cooker Chicken Noodle Soup
- 1 1/2 lbs boneless skinless chicken breasts
- 6 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 5 stalks celery, chopped
- 3 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups organic chicken broth
- 1 cup water
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp lemon pepper seasoning
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 3 Tbs grated Parmesan
Add the chicken breasts, carrots, onion, celery, and garlic to crock pot. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, parsley, lemon pepper, bay leaves, and season with salt and pepper to taste. Cover and cook on low heat 6 – 7 hours or on high heat 3 -3.5 hours. Remove cooked chicken and shred. Meanwhile, add egg noodles to slow cooker. If not already on high, increase temperature, cover and cook 10 minutes longer (or until noodles are tender). Toss in the shredded chicken and stir in or top with Parmesan cheese.
If this doesn’t magically cure your sniffles, it sure still tastes yummy. And your achy head and throat will thank you.