We make this chicken noodle soup all fall and winter long with whatever veggies we have on-hand, and lots of onions and garlic. And again — the bread to go along with it.
This one actually used some carrots from our garden, and leftover corn I’d cut off the cob and frozen a week before. So I must say, I was feeling pretty thrifty about the whole thing.
To make, just cube two chicken breasts and toss ’em in the slow cooker. Add one diced onion, and some diced garlic (I love me some nice super-garlicky soup so I added four cloves, but two is probably normal.) Add 3-4 diced carrots…at this point, if you have other soupy vegetables (celery, corn) you can add one or two of them as well. Finish with 6 cups of chicken broth, cover and cook on low for 6-8 hours, until chicken is cooked through. Thirty minutes before you plan to eat, add 1 1/2 c of noodles (either spaghetti noodles broken into fourths or egg noodles) and salt and pepper to taste.
You can make this recipe from all canned veggies and chicken — just combine everything in a soup pot and cook about 15 min until heated through.
If you’re bringing the meal to a new family, I’d add a loaf of bread and maybe some chocolate chip cookies. The ultimate comfort-food meal.
- 2 uncooked chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, diced
- 2 celery (optional), diced
- 6 c chicken broth
- 1 1/2 c spaghetti or egg noodles
- salt & pepper
- Cube chicken breasts, place in slow cooker.
- Add diced vegetables and chicken broth.
- Cook on low 6-8 hours.
- Thirty minutes before serving, add noodles and cook through.
- Add salt and pepper to taste.
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