Just the recipe. Every time. Because I know that’s what you're here for 😉
This recipe is designed to be super simple with no complex measurements and can easily be scaled up or down to fit your needs.
3 Chicken thighs (The secret to really good chicken is to use the thighs instead of breasts)
3 celery stalks
3 medium sized carrots
2 boxes of 32 oz chicken broth
1 box of 12 oz pasta
1 onion
1 tsp salt
1 tsp thyme
1 tsp crushed bay leaves
1 tsp rosemary
1 tsp parsley
1 tbsp minced garlic
Begin by placing your three raw, thawed chicken thighs (or breasts) into your slow cooker.
Chop your celery, carrots and onion and add them on top of the meat.
Now you can add in your seasonings and top with the chicken broth.
Cook on high for one hour. Then reduce to low and continue cooking for 4 hours. At this point you can grab a pair of tongs and remove your chicken breasts. Using a fork shred your chicken (it shreds so easily when it is slow cooked) and add it back into the slow cooker.
If you are adding your pasta now, crank the heat back up to high and add your pasta to the slow cooker, checking it in 10 minutes and then again in 5 minutes if they are still too hard for your preference.
If you cook your noodles separately, prepare them according to the packaged directions. Typically this will be bringing your water up to a rolling boil and then adding your noodles. Cook them for 12 minutes for firm pasta or 15 for softer noodles.
This recipe is as easy as 3, 2, 1. All the measurements are simplified and will ensure that you have delicious chicken noodle soup without any extra hassle. I started this soup right after lunch and let it simmer until dinner time. Done. I had soup ready to go and the leftovers will keep well in the fridge for the rest of this week.
There is something about hot chicken noodle soup in winter that can warm up even the gloomiest evening and it always brings back memories of home cooking with family. This recipe delivers those amazing flavors while being so easy to prepare. I hope you will enjoy giving this soup a try and please let me know how it worked for you!
Extra Tips
The chicken is placed in raw and it will cook with the other ingredients to lend all that extra flavor that would be lost if it was cooked separately, Just double check when you shred it (and this chicken shreds so easily!) that the meat is not pink in the center and is fully cooked.
I prefer to cook my pasta separately because I am a stickler for firm pasta and did not want it to end up mushy. Additionally, depending on the size of your slow cooker you may find yourself short on room for adding the noodles. In this case cooking them separately will allow you to add them to your bowl at the end.
To make this recipe healthier, use a brand of noodles which are higher in fiber such as Smart Taste or make it gluten free by using a rice based noodle.
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