It’s 11 degrees outside. Ahem…11 degrees. If you’re not slurping down a hot bowl of chicken noodle soup on a day like this then there must be something wrong with you.
Today I’d like to introduce my mom’s chicken noodle soup recipe which she makes almost every time I come home. Not only do I love it, but it provides days worth of leftovers of which I’m a big fan. While I love cooking, it’s always nice to make things in bulk to have a few days not to think about what you’re going to fill your tummy up with when hunger strikes.
Did I mention it’s 11 degrees outside? At this point it feels like THIS was all a dream.
Mom’s Chicken Noodle Soup
(made in a crock pot)
Ingredients:
(4) thinly sliced chicken breasts
(2) 16 oz. cartons Swanson’s chicken broth
(1) package large egg noodles
(4) large carrot sticks
(4) large celery stocks
(2) slices of onion
olive oil
salt, pepper, oregano, parsley, & basil (to taste)
Instructions:
Brown chicken breasts in a frying pan in olive oil. Pull apart chicken to make bite sized pieces. Slice carrot sticks and celery stocks and dice onion. Pour chicken broth in crock pot, stir in the browned chicken, carrots, celery and onion. Season with salt, pepper, oregano, basil and parsley to taste. Let simmer all day. Five to six minutes before ready to eat, add large noodles to the pot (quantity as desired). Stir and enjoy.