Autumn Harvest / Recipes

CHICKEN NOODLE SOUP

A warm bowl of homemade chicken noodle soup filled with tender shredded chicken, hearty vegetables, and comforting egg noodles. It's the kind of meal that brings everyone to the table on cool autumn evenings.

INGREDIENTS

  • Egg noodles
  • 2 cooked chicken breasts, shredded
  • 4 celery sticks, chopped
  • 2 large carrots, chopped
  • 1 yellow onion, chopped
  • 32 oz chicken stock
  • Water, to top off the crock pot

SEASONINGS

  • Parsley
  • Garlic
  • Onion powder
  • Salt
  • Pepper

INSTRUCTIONS

PREPARE THE CHICKEN

Cook the chicken breasts until fully cooked, then shred them into bite sized pieces.

SLOW COOK

Add the shredded chicken, celery, carrots, onion, chicken stock, and seasonings to your crock pot.

Top off with water as needed.

Cover and cook on Low for 8 HOURS, allowing the vegetables to become tender and the flavors to slowly develop.

COOK THE NOODLES

About 20-30 minutes before serving, cook the egg noodles according to their package directions until tender.

Drain the noodles and stir them into the crockpot just before serving.

Serve.