Crock Pot Chicken Noodle Soup

By srumbel

I love to cook with the crock pot during the fall and winter months. There is something wonderful and comforting about having dinner simmering away while the hectic-ness of life ensues. Soup is, of course, particularly enjoyable and Chicken Noodle Soup fits right at the top of the list of comfort foods of wonder, yes? I have been working at perfecting a crock pot version of this soup that is both flavorful and satisfying without being mushy and…gross. I hate mushy and gross, don’t you? Chopping the vegetables in large chunks helps them retain more texture. Additionally, using Egg Noodles and adding them right at the end produces a nice hearty texture as well.
from jamiecooksitup.net

Ingredients

• 2 chicken thighs
• 2 chicken breasts
• 1 onion, chopped
• 1 C celery, chopped
• 2 C carrots, chopped
• 2 cloves garlic, minced
• 12 C hot water
• 5 Tb chicken bouillon granules
• 1/2 tsp thyme
• 1/2 tsp poultry seasoning
• salt and pepper
• 6 ounces egg noodles (I used the No Yolks brand)
• 1/4 C fresh parsley, chopped (or 1 Tb dried parsley)
• Note: Make sure to chop all of the veggies in fairly big chunks and as evenly proportioned as possible. You don’t want them to turn all mushy and gross on you.***

Preparation

Step 1

Into the crock pot, place all ingredients, except the egg noodles and fresh parsley.
Cover and cook on high for 4 hours, or on low for 7.
Remove the chicken from the crock pot, shred it with a fork and return it to the pot.
Add the noodles and parsley. Cover and cook on high for 10 minutes.
Add more salt and pepper to taste.

Serve and enjoy!

Yield: 10 servings