It’s soup and crock pot season! It’s also fall, which means it’s busy season too. I love having crock pot recipes to easily throw in, that will be ready by the time we are home from after-school activities! I do try and use organic veggies and spices when I can. My extra ingredient in this soup that we like is mushrooms, but you don’t need to use them! You can easily make this soup in a pot as well, on the spot. I hope you enjoy it!
- 2 medium sized boneless skinless chicken breasts, I like to find free range and organic if possible!
- 1/2 cup onion chopped
- 1 celery stalk sliced, feel free to add more – Jeff doesn’t like celery that much so I usually only put a little in!
- 3-4 carrots, peeled, and sliced into thin circles
- 5 mini mushrooms, sliced
- 2 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tbsp minced garlic
- 1 bay leaf
- Salt and pepper to taste
- 16-20 oz. chicken broth – I love using this one! – Bare Bones Chicken Broth
- 10 oz. egg noodles
- Place the chicken breasts at the bottom of crock pot. Then add the chopped onions, celery, carrots, and mushrooms on top.
- Add in the thyme, rosemary, minced garlic and bay leaf. I like to add in the salt and pepper next!
- Pour in the chicken broth and cook on high for 4 hours or low for 6 hours, I personally like to try for the 6 hour timing.
- After 6 hours remove the chicken breasts and bay leaf. Shred the chicken breasts with forks, and return them to the crockpot. Your soup is done now! But it’s time to boil the noodles quick. I don’t like to add the noodles into the crock pot to cook, because I feel like they get too mushy.
- Once the noodles are cooked then add them into the chicken broth mixture before serving.
Feel free to make a salad or sandwiches on the side.