Tuesday, January 25, 2011

Chicken Noodle Soup (Crockpot)

Chicken Noodle Soup (Crockpot)

Amish style noodles (Or wide egg noodles)
"Better Than Bullion Chicken Soup Base"
Onion, chopped
Garlic, minced
Celery, chopped (I used frozen celery tops and leaves saved from making celery sticks)
Peas and Carrots (I use frozen)
sage (Or poultry seasoning)
bay leaf

Fill the crockpot just over half full of hot water.
Make sure the crockpot is plugged in! (How many times have I forgotten to do this?!!!)
Turn to "High"
Add your chicken. Mine was frozen, and in whole pieces. I used three breast halves.
Add the chopped onions, garlic, celery, bay leaf, sage, turmeric.
Cover. Allow to cook several hours.
After about 2 1/2 hours, we removed the chicken from the broth and chopped it up. Remove the bones if you used bone-in chicken.
Return the chicken to the broth.
Add the frozen peas and carrots. (I used about a cup and a half of frozen mixed peas and carrots)
Turn crock pot down to low, if it is going to be awhile until you eat.
Cover, allow to continue to cook.
Depending on the noodles, you will want to turn the crock pot back up and add the noodles 1/2 to 1 1/2 hours before you plan to serve. (I added two good handfuls of noodles, about 1 1/4 cups of the wide Amish style noodles. These are thick and hearty, and take quite awhile to cook.)

Thanks to my mother in law Arlene, Tom was raised believing that you have mashed potatoes  when you have chicken noodle soup. My kids love it their noodle soup served over the top of mashed potatoes... which is why I don't add potatoes to the soup. As starch heavy as this manner of serving the soup is, it is completely delicious.

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