I came down with a bad cold a few weeks ago, and thankfully it only lasted for a few days. My wonderful boyfriend made me tea with lemon, honey, and whiskey, which I swear is better than any cough syrup out there. Being sick of course also called for chicken noodle soup. This also reheated well for lunch at work all week.
Note that this post contains affiliate links, which means I receive compensation from purchases made using the links (more information).
I was going to make this in the slow cooker, but then I accidentally killed my slow cooker. How does one kill a slow cooker? Wellll, I wasn’t feeling well, so I was tired and not 100% paying attention to what I was doing. I pulled my slow cooker out of the cabinet and put it on the counter. I thought I’d also put the actual pot in it, but no. Then I poured in liquid, which ran all the way through to the counter. Even if it completely dried and worked, there was no way I was trusting that appliance again. So off to Amazon I went, and I ended up with the Crock Pot 6 quart Cook & Carry. I was able to get it with American Express points, which is was also a win!
Chicken Noodle Soup
Equipment
- Large pot or dutch oven
- Baking dish
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mushroom or vegetable stock
- 4 cups chicken stock
- 1 small onion diced
- 2 tsp kosher salt
- 1 tsp garlic powder
- 2 tsp parsley
- 1 pinch pepper
- 12 oz frozen mixed vegetables (I used peas, carrots, corn, and green beans)
- 2½ cups uncooked egg noodles
Instructions
- Preheat oven to 400° (or 375° for convection).
- Place chicken into a baking dish and cover with aluminum foil.
- Bake chicken for 20-30 minutes until cooked all the way through (until no longer pink in the center, juices run clear, and an instant-read thermometer reads at least 165°).
- When chicken is cool enough to handle, shred it with a fork.
- Add all ingredients except for the egg noodles to a large pot and stir to combine.
- Bring the soup to a boil.
- Add the egg noodles to the pot. Reduce to a simmer and cook until the egg noodles are tender. (Note: If the egg noodles absorb too much of the stock and your soup doesn't have enough liquid, just add more stock).