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Cook's Note: I was craving Chicken Noodle soup because we were all feeling a bit under the weather and this sure hit the spot! It was rather simple to make and lasted for days! Even my toddler liked it - so you know its a good recipe!
If you have more than your fair share left over, you can freeze this soup too in Mason jars and pull it out to thaw and eat next time you want Chicken Noodle Soup!
What You Will Need:
1 large onion, peeled and finely chopped
4-5 large carrots, peeled and sliced or chopped
2 celery sticks, finely chopped (optional)
2-3 chicken breasts (frozen is OK)
2 tbsp extra virgin olive oil (optional)
1 Tbsp Cavendar’s Greek Seasoning
6 -8 cups low sodium chicken broth
1 cup water
salt and pepper to taste
1 bay leaf
2 cups wide egg noodles (do not use entire bag)
parsley for garnish
Add chicken to the bottom of the slow cooker and next add chopped onion, carrots, celery, olive oil, chicken broth (I say 6-8 cups depending on how much broth you prefer), salt, pepper, water, bay leave and Cavendar’s to your slow cooker. Simmer on low for 6-7 hours or 4-5 hours on high.
Remove the chicken from the crock pot and place on cutting board to shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Enjoy with some good ole' Saltine Crackers or a yummy grilled cheese sandwich!!
This "Pinspiration" comes from: Jo Cooks