My roommate, who is my boyfriend’s friend asked me to make us chicken noodle soup, because he loves when I make it. And who doesn’t love chicken noodle soup?! My ingredients make about 10 servings, so you can increase or decrease your ingredients.
3 chicken breasts (or more depending on how many people there are), although you can make this with any type of chicken (thighs, leftover rotisserie chicken)
4 stalks of celery
Salt and pepper
1 tsp Oregano
1 tsp Parsley
Chicken bouillon cubes and water or chicken broth
Rotini pasta noodles
- Peel the carrots and potatoes
- Wash and cut them. I cut my potatoes in eighths, and my Grandma taught me to slice carrots on angle, so the sugars stay in tact.
- Thoroughly rinse your celery, and begin chopping into small pieces.
- Begin dicing the onions. My tip is after you remove the outer skin, I like to run it under cold water before slicing it. I feel like that prevents your eyes from watering.
- After that I begin cutting my chicken, although others may have their own methods of slicing and cooking the chicken.
- I begin heating up my crock pot. When heated, I add olive oil and wait a few minutes to add the chicken. Once the oil is hot enough, I place the chicken in my crock pot. I then season it with salt and pepper.
- When it is no longer pink, I add the onions and garlic.
- Once the onions and garlic become fragrant, I add the celery. Be sure to move everything around after you added a new ingredient.
- I begin adding in all of my spices (except for the bay leaves).
- I add the potatoes and carrots, and let that cook for a few minutes
- Add in the water. I use six cubes of chicken bouillon, so I have to add 12 cups of water. Once the water is boiling, I add the cubes.
- Once the cubes dissolved, I give everything a final stir, before I add a handful of bay leaves.
- I program my crock pot on low for eight hours (or you can even set it on low for five hours, if you are pressed for time), or on high for four hours.
- After it has cooked for its programmed time, I add about 2 cups of noodles. I do my final taste test, to ensure the broth is just perfect. Now is the perfect time to make any adjustments. If you added too much salt, you can add a few drops of lemon juice, or a couple of squeezes of a lemon in the soup. Or if you feel like there isn’t enough spices, feel free to add more. The acidity of the lemon removes the salty taste. Cook on high for 30 minutes.
- After the 30 minutes are up, it is ready to go.
- Discard the bay leaves.
- Serve with some dinner rolls or crackers, if desired.