Makes 6 servings
1 grated carrot
1/2 cup diced onion
1 tsp dried basil
1 tsp dried oregano
1 Tbsp canola oil
1 stalk of celery, diced or 1/4 cup freeze-dried celery
4 cups water + 2 tsp chicken bouillon granules or 1 tsp shirley j chicken bouillon (or 2 cups chicken broth and 2 cups water)
1/8 tsp pepper
1 bay leaf
2 boneless, skinless chicken thighs, about 1 lb (you could probably use chicken breasts if you want)
2 cups egg noodles, uncooked
Salt and pepper to taste
1. In a microwave-safe bowl combine the carrot, onion, basil, oregano and oil. Microwave for about 4-5 minutes, stirring every 90 seconds. Transfer mixture to the slow cooker.
2. Add in celery, water, bouillon, pepper, bay leaf and chicken to the slow cooker.
3. Cover and cook on LOW for about 4-6 hours.
4. About a 1/2 hour before serving add in the uncooked egg noodles. When they are cooked through, remove the chicken and cut into small pieces or shred. Discard the bay leaf. Plenty of salt and pepper to taste and add in additional seasonings, if needed.
My friend asked on facebook if anyone had a good chicken noodle soup recipe and I was shocked to think that I had never made it in the slow cooker before! In addition it snowed today, so I had double motivation to make soup. I came up with this easy but tasty recipe and was very pleased with the results. No need to cook the chicken or the noodles beforehand. It is, however, important to "saute" the onions and carrots in the microwave (or on the stove top) beforehand. They won't cook quick enough if you don't. 4 stars. My kids even loved it!