With this cold winter weather it’s the perfect time to make easy homemade crockpot chicken noodle soup. This recipe is so easy! Believe me I love easy!
What you’ll need:
2 – 32 oz cartons of chicken stock
4 large chicken thighs
3 large carrots
2 celery stalks
2 bay leaves
1 tsp. minced garlic
1 package wide egg noodles or to make gluten free use Basmati Rice (my fav rice!)
Pink Himalayan sea salt and cracked pepper to taste
First I take the chicken thighs and slightly brown them in a pan. After cooking for 4-5 minutes on each side take them in place them in the crockpot. Then, I take 1 cup of the chicken broth and pour it in the pan I cooked the chicken in to loosen all the yummy flavor from the pan and then pour that into the crockpot. (Sweet tip – If you cooked with the skin on this would be a good time to take off the skin, you don’t want that cooking in the crock pot. Or you could remove the skin before cooking in the pan.)
If you have a food processor take the carrots, celery and onion and pulse to the desired size. I have picky eaters who don’t like big pieces of vegetables in their soup so I make mine small. If you don’t have a food processor just chop or dice your vegetables.
Now you can add the vegetables, remaining chicken stock, bay leaves, garlic and salt and pepper to crockpot.
Cook on High for 4 hours or Low for 8 hours.
Lastly, cook your noodles or rice according to the package. I always keep my noodles and rice on the side, never putting them in the crockpot because they tend to get overcooked.
You did it! Now enjoy your homemade crockpot chicken soup!
(Sweet tip – If freezing do not freeze with noodles or rice.)