3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
dash dried leaf thyme
3 tablespoons dried parsley flakes
1 package frozen peas (10 oz.), about 1 1/2 cups
1 2-1/2 to 3 lb. whole fryer
4 cups chicken stock
1 cup noodles (we used egg noodles)
Place all ingredients in slow cooker, except noodles, in order given. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to HIGH. Cover and cook 1 hour.
*D: Just to be clear here, did you read the title of this recipe? Crock. Pot. Chicken. Noodle. Soup. Sounds good, huh?
You have no idea.
This recipe...let me just say that we've had leftovers for 3 days now and I wish they weren't almost gone. The chicken comes out moist and tender. The whole soup has a strong savory flavor that makes you wish you were a slow eater. Luckily I am. Often when you cook something with carrots and celery together, the flavors fight for the spotlight. Not in this recipe. And with all that parsley, it turns out to be a beautiful dish. Sounds strange, but it's so true.
This is technically a guest blogger recipe because I didn't make it. I was sick a few days ago and my husband whipped this up for me. He said he followed the recipe except for two things. We did not add peas (ew). And instead of adding one cup of egg noodles, he added about two and a half or three. The good thing is there was a lot more meal to go around - which is probably why we have had it for 3 days so far. The down side is the noodles soaked up all the moisture, making this more like chicken noodle stew than soup.
So, if you want to add more noodles, go for it. Just add a little more moisture - maybe a cup of water per extra cup of noodles?
Try this. You will love it, I promise. Especially on chilly winter days or when you're not feeling fantastic.
Pair it with some corn bread or homemade wheat bread and boy howdy, you've got heaven on your table.
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You have no idea.
This recipe...let me just say that we've had leftovers for 3 days now and I wish they weren't almost gone. The chicken comes out moist and tender. The whole soup has a strong savory flavor that makes you wish you were a slow eater. Luckily I am. Often when you cook something with carrots and celery together, the flavors fight for the spotlight. Not in this recipe. And with all that parsley, it turns out to be a beautiful dish. Sounds strange, but it's so true.
This is technically a guest blogger recipe because I didn't make it. I was sick a few days ago and my husband whipped this up for me. He said he followed the recipe except for two things. We did not add peas (ew). And instead of adding one cup of egg noodles, he added about two and a half or three. The good thing is there was a lot more meal to go around - which is probably why we have had it for 3 days so far. The down side is the noodles soaked up all the moisture, making this more like chicken noodle stew than soup.
So, if you want to add more noodles, go for it. Just add a little more moisture - maybe a cup of water per extra cup of noodles?
Try this. You will love it, I promise. Especially on chilly winter days or when you're not feeling fantastic.
Pair it with some corn bread or homemade wheat bread and boy howdy, you've got heaven on your table.
