Homemade Chicken Noodle Soup (in the Crockpot!)
This is very frugal and very good!
This is my mom’s chicken soup recipes except I made it in the Crockpot. First, I cooked the chicken in the Crockpot by placing it and water in the pot for several hours on low. Then when it was cooked, I drained the broth and saved it for the soup. I used the chicken for the soup its self. Then I cut up carrots (and celery-you can tell I was almost out at the time…:) ) and placed the carrots, celery, chicken, and broth back into the Crockpot. I let that cook on high for about 3-4 hours….or how ever long it took. After that was done, right before I wanted to serve it, I added the noodles (or/and I’ve done rice in the past). I let it cook for about 10 more minutes and voila! Dinner is served! This is especially great this time of year when it seems like everyone is getting sick (myself included). For an even more nutrient dense broth and frugal too, you can also add the chicken bones to the pot. The only reason I didn’t was because I didn’t have bone-in chicken this time…although I plan to in the future because it is cheaper and I also can use the bones to make nutrient-dense broth!
Here are mom’s ingredients……and then just follow what I mentioned above
2 medium carrots, sliced (1 c.)
2 medium stalks celery, sliced (1 c.)
1 c. uncooked noodles (GF/whole wheat) OR 1/2 c. brown rice OR 1/2 c. noodles and 1/4 c. brown rice
1 sm. onion, chopped (1/4. c.) (optional-I didn’t include it since unfortunately my body detests onions)
Chicken amount depends on how much you want. I used about a cup or so of shredded (it does that itself when cooked in water for a long time) chicken. For me that was approximately 1-2 chicken breasts (depending on the size.)
Enjoy! Serve with muffins, such as these! Mmmm, my favorite……soup and muffins for dinner!