What better way to enjoy a cool evening than with a steaming bowl of
fresh chicken noodle soup? This recipe is easy to prepare, healthy for
your diet, and delicious to enjoy. Serves 4 people.
Ingredients:
3 boneless, skinless chicken breasts
2 large carrots
2 large celery stalks
2 onions
2 400g cans low sodium chicken broth
5 cups water
200g egg noodles (or any other variety of pasta)
1 tsp dried parsley
1 tsp dried dill
½ tsp thyme
1 bay leaf
1 tsp salt
1 tsp pepper
Directions:
Cut carrots, celery, and onions into small pieces.
Place cut vegetables into slow cooker.
Cut chicken into one-inch pieces.
Add chicken to slow cooker.
Add broth, water, bay leaf, and all of the spices to the slow
cooker.
Set the slow cooker on low, cover, and cook for 8 to 10 hours.
When soup is almost done, boil noodles in separate pot until
they are al-dente (slightly firm).
Drain noodles and add to slow cooker.
Set slow cooker on medium and cook for thirty minutes or until
noodles are tender.
Remove skin from poultry, and trim excess fat from meats. Fats will melt
with long cooking times, and will add an unpleasant texture to the finished
dish. Fatty foods will also cook too quickly.
Large pieces of meat can be browned before cooking in the crockpot, but
this step isn't necessary. Browning adds color and helps in flavor
development.
Dairy products should be added during the last 30 minutes of cooking
time, unless the recipes states otherwise.
