Well, Minnesota friends, it’s that time of year again. It was -9 (Fahrenheit, of course) when I woke up yesterday, and we kept checking the weather to see if we’d break out of the negatives. We didn’t. Welcome to the tundra. (I know, all the Canadians are laughing at us. But seriously, it was a balmy 28 ºF (-4ºC) in Calgary, where Luke’s cousins live!) Weather like this calls for wool socks, fuzzy sweaters and chicken noodle soup.
Chicken noodle soup is not only great for winter, but nothing makes me feel better when I’m feeling sick than a nice bowl of chicken noodle soup. With cold and flu season rearing its ugly head, I’m stocking up on soup ingredients! Chicken noodle soup is so easy to make, and even easier when I discovered I could make it in the crock pot! Just slice up the veggies, dump everything in the crockpot and your soup will be ready by dinner time. Add some grilled cheese or crackers on the side, and you have a perfect meal for any cold winter’s night.
- 1 lbs boneless skinless chicken breasts
- 2 cups carrots, peeled and chopped
- 1 onion, diced
- 3 stalks celery, chopped
- 3-4 cloves garlic, minced
- 3 tablespoons live oil
- 1 teaspoon basil
- 1 bay leaf
- 6 cups chicken broth
- 1 cup water
- Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
- 2 cups uncooked wide egg noodles
- Drizzle olive oil on the bottom of your crockpot (6 quart or larger). Place whole chicken breast on top of oil and top with carrots, celery, onion, garlic, basil and bay leaf.
- Add chicken broth and water. Season to taste with salt and pepper (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper)
- Cover and cook for 6-7 hours on low heat.
- After chicken is fully cooked, remove and cut or shrewd into bite-sized pieces. Return chicken to crockpot.
- Add noodle and cover, cooking until noodles are tender, or about 10 minutes.
- Once noodles are cooked, turn off heat and serve. Overcooked noodles may dissolve in your soup.
Enjoy soup with grilled cheese, or your favorite saltine crackers. Leftovers can be easily refrigerated and reheated.