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.