Chicken Noodle Soup is a phenomenon in my world. How is it that it always makes you feel better when you’re sick? This past week I had a friend who was very sick with the flu and I happened to be making this soup. I asked her if she wanted me to bring some of it to her. I did and the next day she said she felt so much better. So, what is it about homemade chicken noodle soup that makes us feel better? Well, it’s packed full of nutrients! All of those diced carrots and onions that have anti-inflammatory effects. The nutrients actually help clear nasal passages, thin out the mucus and the salt can sooth a sore throat. It eases our symptoms such as a cough and a stuffy nose. The ingredients are immune boosting and somehow have these special powers to make us feel better.
Since we are in the heart of the cold and flu season, I felt it was one of those recipes I needed to share with my readers. No matter how hard we avoid those bugs we still can get sick. Besides the taste and nutritional reasons, I love this recipe because it is easy and can do its magic in the slow cooker. The type of noodles is important to note because I have found anything but egg noodles get mushy. It is also great for leftovers!
I am hoping, like my friend, that this soup will at least cure your cold and winter blues and make you feel better while it is blistery outside. For some other ways to knockout a cold, check out my favorite cold remedies. Bon Apetite!
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breast uncooked, cubed
- 2 cups carrots, peeled and chopped
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 3-4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups uncooked wide egg noodles
- 3 tablespoons fresh parsley, chopped
Instructions
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Place cubed chicken breast, carrots, onion, celery, garlic, olive oil and thyme in slow cooker.
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Next add in chicken broth and water.
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Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Cook on low heat 6-7 hours.
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Add in the egg noodles and parsley. Cook the noodles 30 minutes or until they are tender. If you would like a creamier version add one can of cream of chicken soup at the beginning of the recipe.
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