I know that title is a mouthful, but if you make this soup, you will be happy with a big mouth full too! I give you permission to slurp because this broth is one of my most favorite things to eat. Great anytime, but especially when kids get the sniffles.
Ingredients:
- Large slow cooker
- 2-3 chicken breasts
- 1 pound carrots
- 1 head of celery
- 1 white onion
- 2 teaspoon minced garlic
- 2 teaspoon minced ginger
- 1 tablespoon of salt
- 3 bay leaves
- Fresh ground black pepper to taste
- 8 cups of water
- 1 box of noodles of choice
Directions:
- Rinse and chop carrots and celery. You do not need to peel the carrots. My general rule of chop size is about the your thumbnail. You don’t want them so small the veggies will disintegrate while cooking but not too big either.
- Add the chopped carrots first and then the celery to your slow cooker.,
- Peel onion, but leave it whole. Nestle the onion and end of celery stalk head into the veggies (these add to the flavor of the broth).
- Using a sharp knife or grader mince up garlic and about half an inch of ginger (or use pre-minced).
- Add chicken, garlic, ginger, salt, bay leaves, pepper, and slowly pour in water.
- Cook on low for 6-7 hours.
- Carefully remove onion, celery end and bay leaves.
- Pull out chicken, shred, and return to the pot.
- Cook your favorite noodles separately according to package instructions.
- Add cooked noodles to a bowl and then top with the soup.
Cooking Tips:
Fresh garlic and ginger can be found in the produce aisle. But both can also be found pre-minced by the jar or in the freezer section. Fresh is best but this hack is so helpful if you need a shortcut.
Garlic comes in a bulb. You open the bulb to get out individual cloves. 1 large or two small cloves will equal about a teaspoon. After separating individual cloves, use the flat edge of the knife to smash then remove the paper-like coating. Use a sharp knife or grater to mince.
Ginger looks like a root. You can use a cheese grater or sharp knife to shred it, you can but do not have to peel it. You can freeze the rest of the fresh whole ginger until you need it again to keep it from going bad.
If you add noodles directly to the slow cooker too soon the noodles can become mushy and soak up the broth. Serve individually or wait until soup cools down to store leftovers together.
If children reject soup try serving veggies, noodles, chicken and broth all separately but make sure they are exposed to every aspect even if they push it away or refuse to try it.
This recipe was adapted from this Crockpot Chicken Noodle Soup. Everything on IFOODReal’s site is amazingly delicious and easy to prepare, so go check it out.
Come back and let me know if you make it and how much you love it!
Live well friends,
Christy
