A little chicken noodle soup for the soul, anyone? 2016 has been a year that will go down in infamy. I don't think this year hasn't touched everyone in a particularly strange (and I'll even dare to say negative) way. I for one, couldn't be more happy to see it in it's last several days. I know that 2016 will go out kicking and screaming the entire way, but I can't wait to see what next year brings.
Only good things, I hope.
My Christmas tree bit the dust last year, and I guess that should have been a sure sign of the things to come. So, I decided to add some extra Christmas tree to my life this year by including it in this soup as early as November. MOVE OVER DECEMBER. We're getting this year done and over with.
2016 wasn't all bad. I did get to add an entirely new limb to my family tree, while simultaneously becoming an Aunt! Now that I think about it... maybe this year was full of trees for me. Hah! No matter the reason, chicken noodle soup is one of those things that are perfectly suiting for almost any time of any year. Especially though, when it's starting to get frosty outside and you're coming down with a cold. Help me! My throat is on fire!
This soup is simple, traditional, and so easy to make with the use of a slow cooker. It's one of those 'set it and forget it' recipes that require little to no attention. That's always a plus when you're coming down off the high of a recent holiday and getting back to 'real life'. I miss my cabin in the woods!
What's better about this soup is that it allows you to use up any leftover vegetables that you have on hand. I happened to have a load of carrots, celery and onions that I needed to use up from Thanksgiving, so in they went! The perfect and reliable chicken noodle soup partners. But feel free to experiment with other fresh vegetables such as broccoli, peas, cauliflower, etc!
If you were feeling bold and exciting, or happened to have a lot of leftover turkey, that too would be a good choice of protein to add in place of the chicken here.
Healthy Crock Pot Chicken Noodle Soup
Servings: 6 • Size: About 2 Cups • Calories: 224.5 • Fat: 3.5 g • Saturated Fat: 1.2 • Carb: 21.9 g • Fiber: 3.1 g • Protein: 25.6 g • Sugar: 2.7 g • Sodium: 174.9 mg
2 Boneless Skinless Chicken Breast
4 C. Reduced Sodium Chicken Broth
2 C. Water
2 C. Baby Carrots
1 Onion, Chopped
4 Celery Stalks, Sliced
2 Tsp. Dried Parsley
3/4 Tsp. Dried Thyme
1/2 Tsp. Dried Crushed Rosemary
1/2 Tsp. Dried Sage
2 Bay Leaves
7 Oz. Dried Pasta/Noodles
Salt & Pepper to Taste
Place 2 Boneless Skinless Chicken Breast, 4 C. Reduced Sodium Chicken Broth, 2 C. Water, 2 C. Baby Carrots, 1 Onion,, 4 Celery Stalks, 2 Tsp. Dried Parsley, 3/4 Tsp. Dried Thyme, 1/2 Tsp. Dried Crushed Rosemary, 1/2 Tsp. Dried Sage, and 2 Bay Leaves into the base of a crock pot.
Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until he vegetables are all fork tender and the chicken is cooked through.
Remove the chicken to cube or shred before adding back into the crock pot along with the 7 Oz. dried pasta.
Cover and continue to cook on high for another hour or until the pasta is done to your liking.
I used a small shaped pasta, but a larger pasta may take longer to cook through.
Season with salt and pepper to taste, and remove the bay leaves before serving. Enjoy!