Do you ever get a hankering for some homemade chicken soup, but you just don’t have the time? VOILA! I’ve got the answer, and I found it by accident! That is usually how I get my best ideas…accidentally. 🙂
I started out this recipe as something totally different, and then halfway through decided it would be chicken soup. And it was so easy! The kids and the husband ALL loved it – there was some definite bowl-licking going on!
And so…here’s what you do.
- 2 lb. Chicken Thighs OR breasts
- ½ T. sea salt
- ¼ t. Pepper
- 1 t. poultry seasoning
- 2 Garlic Cloves, minced
- 5 C. Chicken Broth
- 1 C. chopped carrots
- 1 C. chopped celery
- 1 C. chopped onion
- 2 ½ C. wide egg noodles *optional (to keep the carbs down use kale instead! apx 4 cups, stems removed and chopped)
- Additional Salt and Pepper, to taste
- Place the chicken in the bottom of a crock pot. Sprinkle the salt and pepper and poultry seasoning over the chicken.
- Pour the chicken broth into the crock pot.
- Cook the chicken on high for 4 hours.
- After 4 hours the chicken should be very tender. Remove the chicken from the crock pot and place in a bowl.
- At this point, if you desire, you can strain the broth in the crock pot through a fine mesh sieve(if you want a broth free from any debris left from the chicken). Add the broth back to the crock pot after straining.
- Turn heat back to high.
- Lightly shred the chicken cover and refrigerate.
- Add the carrots, onions, and celery to the broth and cook on high for 2 hours.
- In the last 30-40 minutes of cooking, add the noodles OR kale to the soup. *Adjust time as needed to make sure noodles/kale are cooked and tender.
- Check the seasonings and add more salt or pepper as necessary.
- Add the chicken to the soup and allow to reheat for about 10 minutes.