Most canned chicken noodle soups that I recall ever eating had an equal amount of noodles, chicken, and vegetables. This chicken noodle soup made in the slower is just a little bit better than that and is VERY filling. The soup is mostly chicken and noodles, with very little vegetables in it, but what do you expect when the soup is called Chicken and Noodles? The broth was very tasty and had just the right amount of seasoning. We now have enough chicken noodle soup to eat for the next 2 days.
I got a new cook book yesterday called The New Midwestern Table by Amy Thielen. I’m looking forward to trying a lot of the recipes in the cook book and so far I’ve made the Fried Onion Dip and Peppered Pork Loin. Both were super good and I really like her, because she’s from Minnesota. My next door neighbor state. You can catch her on the Food Network on Saturday mornings at 9:30. That is central time by the way.
Recipe from Or so she says….
4 boneless skinless chicken breasts
8 cups water
3 fresh celery leaves
1/4 tsp celery seeds
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley or 2 tsp dried parsley flakes
1/2 tsp sea salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules or 1 chicken bouillon cube
1 (16 oz) Grandma’s Fresh Frozen All Natural Egg Noodles, Wide, Homestyle
1 bay leaf
Preheat slow cooker to high.
Place chicken, water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high.
After 4-6 hours; shredded cooked chicken breast and return.
Add frozen noodles or egg noodles and cook according to directions.
Discard bay leaf.
Serve and enjoy!