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.
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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
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).
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