Chicken Noodle Soup
Updated: Mar 4
Servings: 10 Prep Time: 10 mins Cook Time: 4-6 hours
· 3 carrots diced
· 2 stalks of celery
· 2 tsp salt
· ¼ tsp pepper
· ½ tsp basil
· 1/8 tsp thyme
· 3 tbsp dried parsley
· 1 rotisserie chicken, skin removed
· 8 cups of water
· 1 cup frozen peas
· 1/3 bag of wide egg noodles
1. Combine the first 9 ingredients in a slow cooker, including the rotisserie chicken whole. Set to low for 8 hours or high for 4-5 hours. (the longer the better)
2. The last half hour of cooking, add 1/3 bag of the egg noodles and 1 cup of peas. The egg noodles will soften and the peas will warm up.
Enjoy with crackers & cheese and banana bread.
Speed it up tips:
The night before, chop the carrots & celery. Store in the fridge in an airtight container. Shred the rotisserie chicken and do the same. Measure out the spices and leave in an airtight container on the counter until the morning.
Before heading to work, throw the first 9 ingredients in the crockpot, set it to low for 8 hours and head out the door (or 4 hours on high).
When you get home, quick put the egg noodles and peas and in 30 minutes the noodles will be soft and the peas heated through. Add a little more water if you find that the soup is too thick.
Putting the whole rotisserie chicken in will develop a deeper, more chicken flavored broth; however, I’ve made this soup several times just throwing the shredded rotisserie chicken in and it still turns out delicious.
I call this my "babysitter soup." Whenever we get a sitter, it's a win-win. The kids & sitter love it and I put it in crock pot earlier in the day with no more mental effort given to what is everyone going to eat tonight while I'm gone.
With an original recipe that looks like this...you know the soup is good :)