Chicken noodle soup, and slow-cookers for that matter, may seem a little out of season still. However, the husband was feeling a little sick and requested some chicken noodle soup. He rarely requests specifics (as he eats just about everything), so I felt that I had to oblige! I searched a few recipes online, but most of them required about 6 more hours than I was prepared to spend on this, so I ended up making my own. Below is an approximation of the quantities of ingredients. You may need to tweak here and there depending on taste and how much liquid you like in your soup.
6 cups low-sodium chicken broth
1 cup chopped celery
1 cup sliced carrots
2 shallots, diced (you could use onions too, I just happened to have shallots on hand)
1 cup frozen sweet corn kernels
½ package egg noodles (12oz package of yolk-less egg noodles)
1 small rotisserie chicken (shred meat off bones)
1 T chopped fresh rosemary
Salt
Pepper
Place all ingredients, except noodles, in slow-cooker. Cook on high for 4 hours. Put the noodles in the slow cooker about 10-15 minutes before it’s done. Use salt and pepper for taste at your discretion.
This actually turned out really tasty! I served it with some crusty bread and was the perfect weekend dinner…and lunch the next day. Leftover soup could also be frozen to enjoy at a later date. Keep in mind one of the great things about homemade soups is that you can add an assortment of different vegetables and starches depending on what you already have in your kitchen!
