Crockpot Chicken Noodle

Before I headed off to Colorado for Interaction11 I had a nasty cold and what better for a cold than chicken noodle soup? Since I’ve given up a lot of canned soups (have you seen the amount of sodium?) and still had my mum’s crockpot at hand I decided to make up another batch of soup at home

Crockpot Chicken Noodle Soup

8 cups water
2 diced chicken breasts
3/4 cup diced fresh celery
1/4 cup diced fresh onion
1 cup diced carrots
8 oz egg noodles
1/8 teaspoon paprika
1 1/2 teaspoons kosher salt
2 teaspoons pepper
1/8 teaspoon mustard
2 teaspoon garlic powder

Slice, dice, etc. all of your ingredients. Put your chicken breast, celery, onion, carrots and spices into the crockpot.

Set to high and let cook for 3-4 hours or until the chicken appears to be cooked through. Add egg noodles. Let simmer for another hour. Serve warm or allow to refrigerate overnight for more taste.

This is a little on the bland side, so you may want to ramp up the spices a bit. Another option that I ended up preferring over the spice addition was to add a couple tablespoons of shredded sharp cheddar cheese on top. It added just that bit of tang I was looking for.

Estimated 12 1 cup servings @ 115 calories a serving (pre-cheese).


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