Wednesday, October 24, 2012

Whip it up Wednesday: Crock Pot Chicken Noodle Soup

Cold season is upon us! I don't know about you all, but at my house we've been battling what I call The Cold That Won't Die for the last month. We  haven't gone more then a few days without someone in our family of four coming down with sniffles/a cough/runny nose/congestion. This week I decided to whip up some homemade chicken noodle soup to help us through cold season.

Without further ado: Crock Pot Chicken Noodle Soup!

*Note: This recipe makes enough soup for two meals. I froze half to save for our next battle with The Cold, so if you want you can cut the recipe in half for a single meal's worth. I find however that soup is one of the easiest meals to start with if you're trying to build a freezer meal stock pile.*

crock pot chicken noodle soup

Do you see the steam coming off the soup on the lower left hand side? That there is pure cold fighting goodness.

Ingredients:

14-16 cups of chicken broth (I used two big boxes)
2 chicken breasts (frozen is preferred for cooking time)
a bunch (six stalks) of celery, sliced
6 small carrots or 4 big ones, sliced
1 onion, minced
a full bag of egg noodles
salt
pepper
Parmesan cheese

1. Add chicken breasts, carrots, onion and chicken broth to the crock pot. The Chicken breasts should be whole and preferable frozen for accurate cooking times. Set your crock pot to cook on high for six hours, or low for eight hours. Walk away.

2. Add the celery about two hours before the soup is done cooking if you're cooking on high, four hours if cooking on low.

3. About twenty minutes before the soup is done, boil the noodles according to the instructions on the package. Make sure you let the noodles stay pretty firm, as they will soak up a little chicken broth and flavor once you put them in the soup. They also taste better after you thaw them, if you plan on freezing half you soup.

4. When the soup is done, pull the chicken breasts out of the crock pot and gently shred them. They should be falling apart at this point so it won't be hard. Put the chicken back into the crock pot and let it soak for a few minutes. Add the noodles.

5. Serve! In our house I let everyone at our table salt and pepper to their individual tastes so I don't usually add it to soups in advance of serving. We also garnish this soup with a little bit of grated Parmesan to add a tiny bit of cheesy goey-ness to an otherwise broth based soup. Let me tell you, if you've never had Parmesan on top of chicken noodle soup you're missing out! It's amazing! Also, my four year old tends to eat anything with cheese on it with a lot less complaining.

6. If you're freezing half of this soup: wait until it cools down, put it into a container for freezing and
pop it in the freezer. We have some gigantic gallon and two gallon plastic freezer bags that work wonderfully. This soup will last up to two months in the freezer and is just as tasty the second time around!

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