Lately Jason and I have been buying whole chickens from the grocery store. They’re pretty inexpensive and we end up getting several meals out of one. We cook the whole thing in the crockpot with seasonings and fresh herbs sprinkled on top. After 6-8 hours the cooked chicken is tender and tasty and there is a bit of broth left in the bottom of the pot. After we’ve had 1 or 2 meals with chicken, I like to use the broth and the small bits of leftover chicken to make soup.
For Chicken Noodle Soup you need:
carrots (2) chopped
celery (3 stalks) chopped
chicken (cooked & chopped up)
salt, pepper, bay leaf and/or other seasoning to taste
First I like to peel the carrots.
Then I prep the celery for chopping. I decided to cook the leafy parts of the stalks for flavor but left them whole so I could fish them out later.
Chop the carrots and celery up into small chunks.
Cut the chicken into bit-size pieces.
I added a bay leaf, 5-6 balls of all spice, a boullion cube and some water.
Then I added the carrots, celery, chicken, and about 1 cup of noodles. I recommend using bigger noodles than this. These fine egg noodles get so soft and don’t really hold their own in this soup.
Cook for a couple of hours and then fish out the bay leaf, all spice and leafy celery parts.
Done! I made this soup on the same day as the tomato basil soup so I decided to freeze all of it. In other words, I forgot to take a picture of the finished soup in a nice bowl.