Chicken noodle soup from scratch
Household tradition has made chicken noodle soup the remedy of choice for common colds, the flu and a rainy day. Homemade soups are made from the healthiest natural ingredients, with no added preservatives, chemicals or other unnatural ingredients. This recipe makes approximately 4-1/2 quarts or 10 servings. Even the youngest member of the family can contribute in the kitchen to help put this soup together.
Instructions
1. Wash the chicken thoroughly; remove the skin and any excess fat.
2. Place the cleaned chicken and 5 cups of water in a slow cooker. Heat to 300 degrees and then simmer for three to four hours, until the chicken is cooked and falls off the bone. Follow the instructions on your own slow cooker if they differ from these.
3. Cut, slice and dice the onion, three carrots and three pieces of celery. Set them aside.
4. Take the cooked chicken out of the slow cooker. Remove the meat from the bones and break it into small pieces. Drain the broth through a sieve.
5. Add the broth back into the slow cooker. Place the bouillon cubes in the hot water, mix until dissolved and add it to the slow cooker.
6. Combine the chicken, prepared vegetables and all the seasonings together in the slow cooker.
7. Heat the soup until it reaches a boil, then turn the heat down and simmer for one hour (when the vegetables should be tender).
8. Cook the egg noodles according to package directions in a pot on the stove. Add the cooked noodles to the slow cooker. Cook an additional 30 minutes.
9. Turn off the slow cooker, remove the soup and serve.
Tags: slow cooker, , noodle soup, slow cooker Heat
