In an attempt to make it up to all of you for my recent lack of posts, I’m excited to share the very best (and easiest) chicken soup recipe! There’s nothing better than a hot, steaming bowl of chicken soup for those cold winter nights that are rapidly approaching. And even better is that you can put everything in the crock pot and forget about it for a few hours! Serve with crusty bread or a side salad and you’re set!
2 TBS butter
1 Vidalia onion, chopped
1/2 bag of celery hearts (or stalks), chopped
1 small bag of baby carrots, chopped in half
2 (50 oz) cans chicken broth
1 rotisserie chicken, skinned and shredded
1 bag wide egg noodles
salt and pepper, to taste
Saute onions in butter until partially soft, about 5 minutes. Add carrots and celery and saute for an additional 5 minutes. Transfer onions, carrots and celery to crock pot; add chicken broth and shredded chicken. Season with salt, pepper and parsley (if you want). Cook on low for 5 hours. Add noodles to the crockpot about 30 minutes before serving.
photo by edestlin
