Few things are as comforting to me as a big bowl of chicken noodle soup, and few things are as easy to cook as crock-pot recipes. I finally had a night at home yesterday after about two weeks on the road, and I knew that this chicken noodle soup recipe was exactly what I needed.
- 2-3 pieces of chicken on the bone
- 4 cups water
- 4 cups chicken broth (I used low sodium)
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste, depending on saltiness of broth
- 1/4 teaspoon pepper
- 1 small onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1/4 cup parsley, chopped
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1 1/2 - 2 cups egg noodles
*Tip: my favorite store, Trader Joes, sells pre-packages celery, carrots, and onions already chopped up. I highly recommend using something like this to save you some time.
Place all ingredients except noodles in the Crock-Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high).
The next time you wake up to a chilly day, throw these ingredients in the crock-pot and you'll have a delicious bowl of comfort food by dinnertime.