Crock Pot Chicken Noodle Soup
There is nothing better than a homemade soup on a chilly fall day. Soup is my ultimate comfort food, it reminds me of home and always makes me feel good. Growing up my mom always made the best tasting soups and I am so lucky I got to learn from her.
Soups don't have to be time consuming. I tried a slow cooked version of my mom's classic chicken noodle soup recipe and absolutely love it. It makes a big batch (perfect for freezing) and it's super simple. Throw everything in the pot and let it simmer while you tackle your day.
Give this classic chicken noodle recipe a try in your crock pot and let me know what you think.
Makes 8-10 servings
10 boneless chicken thighs or 4 chicken breasts or a combination of both (I used chicken thighs)
8-10 cups chicken broth (homemade or no salt added version)
2 carrots, peeled and sliced
1 onion, diced
2 cloves garlic, minced
3 celery stalks, sliced
2 dried bay leafs
2-3 tbsp. fresh parsley, minced
Salt and black pepper (adjust as needed)
1 tbsp. dried peppercorns (optional)
250 g spaghetti or spiral noodles (your choice) - add more if needed OR 6-8 potatoes cubed (instead of pasta)
Place chicken thighs on the bottom of the crock pot. Top with carrots, celery, onion, garlic and spices. If you are using potatoes instead of pasta, add them in right away.
Pour chicken broth on top.
Set crock pot to low and cook for 7-8 hours.
Occassionaly skim fat from the top (this naturally comes off from the chicken).
20 minutes before mealtime, break spaghetti (to make small noodles) and add to crock pot. Keep on low for an additional 15 minutes.
Shred chicken in crock pot.
Tip: if you plan on freezing some soup, remove the amount you want to freeze before adding pasta.
Freeze in freezer friendly container for up to 6 months. Makes for perfect leftovers on a cold and busy weeknight.
Cheers to happy and healthy eating! :)
Until next time,
Eat Right Feel Right - Angela XO