I think that women just have a primeval instinct to make soup, which they will try to foist on anybody who looks like a likely candidate.
On these chilly, dark winter nights not much sounds better for dinner than something warm from the Crock Pot. As my mother says, how can it not taste good after cooking for 8 hours?! So true.
So I've never made homemade soup so I thought I'd give it a whirl. This recipe was delicious! Husband tested and approved. Even for leftovers, after the broth soaked up a bit, it sort of turned into yummy, chicken casserole-type thing for lunch.
I highly recommend giving it a try!
Slow Cooker Chicken Noodle Soup
8 cups water
2 cup carrot, cut into 1/4-inch slices
1 cup celery, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon poultry seasoning
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 lb. boneless, skinless chicken breast (you can use a whole chicken if you like dark meat too)
2 cups frozen peas
3 cups noodles, uncooked (I used whole wheat egg noodles)
1. In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, poultry seasoning, 4 t salt, 1/2 t pepper.
2. Place chicken on top of vegetables.
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to bowl. Add noodles and frozen veggies to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
5. While noodles cook, shred chicken
6. Skim fat from soup and discard. Return chicken to soup to serve.