Tuesday, October 30, 2012

crockpot chicken noodle soup

This soup tasted just right on a cold, drizzly day and I loved how I could throw everything into the crockpot then walk away.  I made a double batch so I could enjoy leftovers the next day.

crockpot chicken noodle soup (adapted from blog: Creatively Domestic
5 cups  chicken broth
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup green onions, sliced
salt and pepper to taste
1 1/2 cups whole wheat egg noodles
1 large semi-frozen chicken breast and 2 semi-frozens chicken thighs (you could use one or the other)

Put everything except the noodles into the crock pot.  Cook on high for 5 hours.  Remove the chicken and cut it into small pieces then put back into the crock pot.  Add the egg noodles and cook for another hour.

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