There’s nothing like homemade chicken noodle soup when you’re under the weather, or just having a cold day. It’s comfort food at best, but taking out most the processed stuff yields something even better and better for you. Here’s our simple recipe (recipe makes one, you’ll need to double if you want one for the freezer too):
Crock Pot Chicken Noodle Soup
1 onion finely diced
3 large carrots chopped
3 celery stocks chopped
2 tsp minced garlic
1-2 large chicken breasts (about a lb)
1 box (32 oz) chicken stock
2 cups of water
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1/2 tsp thyme
2 cups egg drop noodles (or noodles of choice)
Dump the veggies and chicken in the Crock Pot first, then top with liquid and spices. Cook on low 6-8 hours. When it’s close to finished, go ahead and shred the chicken, or remove it and chop it into little pieces, then return to the liquid.
Does it get any better on a day you wake up with a cold and you just need some of the fresh stuff ready to go for dinner?
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