Tuesday, February 4, 2014

Crock Pot Chicken Noodle Soup

2 chicken breasts, finely diced into ½-in or smaller cubes
3 - 32 oz cartons of chicken stock (not broth)
3 C sliced carrots (¼-½ in thick, depending on how big the carrots)
2 C sliced celery
1 C diced onions
2-3 cloves garlic, finely minced
2-3 Tbsp kosher salt (or to taste)
1 Tbsp parsley
2 tsp tarragon
1 tsp rubbed sage
1 tsp ground black pepper
1 pkg (12 oz) egg noodles

Pour chicken stock into crock pot. Add spices and salt; stir well.


Add diced chicken breast, carrots, celery, garlic, and onions.  Cover.  Turn crock pot on. Cook 6-7 hours on low, 4-5 hours on high.  An hour before serving, add egg noodles and stir well.  Cover again.  Soup is done when noodles are limp and cooked through.

Makes 8-10 servings (can be frozen up to 6 months in an airtight container)


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