Ok, ok. It's kind of true. What do we eat when we have the flu? Chicken noodle soup, of course. When it comes to feeling under the weather, this dish is a key factor for recovery.
But what about the REST of the time? Unfortunately, I know several people who can't (or won't) eat things that they directly associate with illness. Even asking about particular dishes usually results in a disgusted face and a firm "no, thank you" head shake. This is especially true of today's soup variety. Let's face it: of all the soups out there, chicken noodle gets a bad rap.
For round three of Slow Cooker September, I'm sharing a recipe that I hope will change your mind about this "only when I'm sick" soup. This version is so hearty and flavorful that it truly trumps the watered-down, bland mess that comes out of the can. In fact, you might even find that it rivals some of your favorite comfort foods.
3 boneless chicken breasts
1 bag frozen mirepoix soup mix
1 tsp seasoning salt
1 1/2 tsp salt
1/2 tsp black pepper
1 tbs dried parsley flakes
1/2 tsp dried marjoram
1 bay leaf
6 cups chicken broth
2 cups water
2 cups wide egg noodles (uncooked)
Add chicken to bottom of slow cooker and cover with frozen vegetables. Add spices and top with chicken broth and water. Cook on low for 6 1/2 hours.
After 6 1/2 hours, remove bay leaf and shred chicken breasts finely with a fork. Add 2 cups egg noodles and stir to cover with liquid. Cook on low for an additional 20 minutes or until noodles are tender. If noodles need to be cooked longer, check for doneness every 10 minutes until ready.
Here's to making chicken noodle soup an enjoyable dish - even when you're NOT sick!
Until next time...
Cheers!
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