Wednesday, April 11, 2012

Country Chicken Noodle Soup

This recipe is my husband's comfort food. His mom made it growing up, so eating it means that all is right in the world. If you aren't a fan of deboning chicken (like me), just substitute boneless chicken breasts as mentioned in the recipe. It uses lots of fresh veggies and herbs, so you can feel good about feeding it to your family. Having grown up in a home where our soup usually came from a can, I can say that if you can plan ahead enough to make soup from scratch, the flavor is soooo much richer and more satisfying.

My husband's family always served this recipe with scones to soak up the broth, but we often grab some of the yummy Vosen's rolls from All Seasons when we have this planned.

Country Chicken Noodle Soup
2 onions chopped
2-3 carrots, sliced
2 stalks celery, sliced
2 tsp. salt
¼ tsp. pepper
½ tsp. basil (or 2 tsp. fresh, chopped basil)
¼ tsp. leaf thyme
3 TB dry parsley flakes (or 3/4 cup fresh, chopped parsley)
1 10 oz pkg frozen peas
1 2 ½ lb whole fryer
(or 1-2 lbs boneless chicken breasts)
4 cups water
1 cup noodles (egg noodles)

Place all ingredients in crock pot, except noodles, in order listed. Cover and cook on low 8 hours (high 4-6). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to pot. Add noodles and turn heat to high. Cover and cook 1 hour.

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