(Jamie is a guest blogger from Jamie Cooks It Up!.)
I love to cook with the crock pot during the fall and winter months. There is something wonderful and comforting about having dinner simmering away while the hectic-ness of life ensues. Soup is, of course, particularly enjoyable and Chicken Noodle Soup fits right at the top of the list of comfort foods of wonder, yes? I have been working at perfecting a crock pot version of this soup that is both flavorful and satisfying without being mushy and…gross. I hate mushy and gross, don’t you? Chopping the vegetables in large chunks helps them retain more texture. Additionally, using Egg Noodles and adding them right at the end produces a nice hearty texture as well.
Time: 10 minutes prep + 4-6 hours slow cooking
Yield: 10 servings
***Note: Make sure to chop all of the veggies in fairly big chunks and as evenly proportioned as possible. You don’t want them to turn all mushy and gross on you.***
Ingredients:
2 chicken thighs
2 chicken breasts
1 onion, chopped
1 C celery, chopped
2 C carrots, chopped
2 cloves garlic, minced
12 C hot water
5 Tb chicken bouillon granules
1/2 tsp thyme
1/2 tsp poultry seasoning
salt and pepper
6 ounces egg noodles (I used the No Yolks brand)
1/4 C fresh parsley, chopped (or 1 Tb dried parsley)
Instructions:
Serve and enjoy!
