Crock-Pot® Chicken Noodle Soup

Kimberly — Sun, 14 Oct 2018 21:27:13 +0000

Soup weather in New England might just be my favorite time of year! And there is nothing tastier or hands free as a nice Chicken Noodle Soup where the Crocker does most of the work for you!

Chicken Noodle Soup, It’s about “thyme”.

Ingredients

3Skinless Boneless Chicken Breasts
332 oz Boxes Low Sodium Chicken Stock
4Julienned Celery Sticks
3Large Julienned Carrots
1Large Chopped White Onion
3-4Sprigs Fresh ThymeDry is fine too, just give it a little crush in your hands before adding to pot.
2Dried Bay Leaves
1 16 oz Box Pasta of your ChoiceI used Mini Farfalle in this recipe because my Son likes the shape.
Kosher SaltTo taste, but add enough.
Black PepperTo taste, but add enough.
Parmesan cheeseFor garnish and a little salty bite.

Instructions

Put chicken breasts; carrots; celery; onion; thyme; bay leaves and salt and pepper in the Crocker. Pour the chicken stock over all the ingredients and combine. Set your Crocker cooking time to high for 6 hours.
1 hr before cook time ends, remove the chicken and shred it with 2 forks. Put the chicken back in the Crocker to absorb the wonderful cooking liquids and all that fabulous flavor. Remove the bay leaves and discard.
When cook time comes to an end, keep your soup on warm. Taste the broth and add salt and pepper if needed. Cook the pasta according to package instructions. I do this because if you cook the pasta in the soup, it absorbs all of the liquids and you are left with more of a stoup-stew soup.
Drain the pasta when it is done cooking. Add a dollop or two of butter of course for richness. Put some pasta in a bowl and ladle the sumptuous chicken, veggies and broth over. Sprinkle with a little Parmesan cheese, if you want. Serve with garlic bread if you like and maybe a glass of wine. That my friends is purely optional. Enjoy!

Celery Sticks – KIMBERLY BOUTIN

Crock-Pot® Chicken Noodle Soup