The New Year brings with it resolutions for self-improvement, hope and dreams, and a fresh start. But it is also that time of year where colds are being spread amongst family and friends. (That must be why January is National Soup Month.)
If you find your body rebelling against returning to work and post-vacation responsibilities, this slow cooker soup might be just what you need! Curl up on the couch with some warm tea, a good book, and a bowl of chicken noodle soup.
Chicken Noodle Soup
- 2 large chicken breasts
- 4 C water
- 4 C chicken broth
- 2 stalk celery, sliced
- 1-2 carrots, sliced
- 1/2 onion, chopped
- 1 bay leaf
- 1/8 C dried parsley
- 1/2 tsp dried marjoram
- 1 tsp salt
- 1/4 tsp pepper
- 6 oz dried noodles, any kind you like
- Combine all ingredients, except noodles, in a slow cooker. Cook on LOW for 5 hours.
- Remove chicken and cut meat (away from the bones if you used bone-in chicken) into bite sized cubes. Return the chicken to the soup and add the noodles. Note: Traditionally, egg noodles are used in Chicken Noodle Soup but if you don’t have any use your favorite shaped pasta. Cook on LOW another hour, or until noodles are cooked.
*This recipe is adapted from Diana at http://southernfood.about.com/od/crockpotsoup/r/bl43c14.htm*