Sunday, January 4, 2015

Crockpot Chicken Noodle Soup


Ingredients
  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
  • 1 cup white wine (Optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles
Instructions
  1. Spray crockpot with non-stick spray.
  2. Add carrots, celery, onion, ginger and rosemary.
  3. Arrange chicken on top of vegetables.
  4. Add broth, salt and pepper.
  5. Cook on low for 8 hours.
  6. Remove chicken, shred with two forks and put back into pot.
  7. Add noodles and cook on high for 20-30 minutes.
  8. Serve with biscuits or crusty bread!

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