Around this time of year, everyone seems to be coming down with a cold. Even my little guy caught his first cold last week, which was not fun for any of us (especially with a sick hubby, too). And what’s the first thing people always seem to tell you to eat when you’re sick? A good ol’ bowl of chicken soup. Penned as “Jewish Penicillin”, there’s something super comforting about it when you’re under the weather. But, who has time to whip up a pot of chicken soup from scratch? That’s why I was really happy to find this slow cooker recipe for a traditional chicken noodle soup. Throw all the ingredients together in the morning and come home to a freshly made, hot soup. Even works for the man-cold. I should know.
Slow Cooker Chicken Noodle Soup
Adapted from food.com
8 cups water or 8 cups canned chicken broth
1 cup carrots, cut into 1/4-inch slices 1 cup celery, cut into 1/4-inch slices
1 cup onions, chopped
1 garlic cloves, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt ( to taste – reduce if using all chicken stock because it tends to be salty)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens 3 cups wide egg noodles, uncooked
In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat. Skim fat from soup and discard. Return chicken to soup to serve.