The Turquoise Table

Kristin Schell

in One Pot Wonders: Crock Pot, Soup, Chili, Stew· Recipe Collection

Chicken Noodle Soup for what ails ya

Exactly one and a half hours after my mountaintop experience on Tuesday, I spiked a fever. Go figure. When Mia peeked at my throat she diagnosed my tonsils as swollen and very red. I reminded her I had my tonsils removed in high school.

Gratefully, it’s Friday and I’m on the mend. Husband took over with the Littles and loaded me up with BC powder and a left over prescription from his bout with the crud. We’ve eaten our fair share of chicken noodle soup this week. This recipe, sick or not, is a keeper. By God’s good grace, I made the soup Tuesday morning before the mountaintop and the fever.

Naturally, I did not write the recipe down. But, I think I’ve managed to recreate the simple, wholesome soup. The secret is in the noodles. If you are lucky enough to have a kosher section of your grocery store, like I do at my HEB, look for Manischewitz Fine Egg Noodles. I’m sure any thin style egg noodle will do the trick, but the Littles were particularly fond of the noodles in this soup. Trust me there were no fake smiles saying sure this is good, mom.

I cooked 2 lbs of chicken thighs in the crockpot for this recipe. I divided the cooked chicken and used half for the soup and made chicken salad with the other. So, for a small amount of effort you will benefit from two delicious recipes. Can’t beat that!

Enjoy the warm goodness, friends. And, if you are sick I hope the soup cures what ails ya.

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Chicken Noodle Soup

Print Recipe

This easy, homestyle chicken noodle soup will cure what ails ya.

  • Author: Kristin Schell
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 mins
  • Yield: 12 1x
  • Category: dinner, lunch
  • Cuisine: comfort food

Ingredients

Scale
  • For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic
  • 2 teaspoons thyme
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground pepper
  • 1 cup chicken broth
  • For the soup:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 4 carrots, peeled and chopped
  • 2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground pepper
  • 2 cups cooking broth from chicken (use all of the strained cooking broth)
  • 6–8 cups water
  • 2 cups cooked chicken (approximately 1/2 of the chicken you cook)
  • 1 (12 oz) package fine egg noodles (I used Manischewitz)

Instructions

  1. Place the onions, celery, garlic, and chicken in the slow cooker. Add the spices and chicken broth. Cook on low for 5-6 hours.
  2. When chicken is cooked, remove from slow cooker. Strain the cooking liquid and reserve for soup. Discard cooked vegetables.
  3. In a large pot, saute onions, celery and carrots in olive oil until the vegetables are soft. Add the spices.
  4. Add the strained chicken broth and 6-8 cups of water to the vegetables. Simmer for 20-30 minutes.
  5. Cut or shred 1/2 of the cooked chicken. Reserve the other half for another use. Add the chicken and noodles to the pot. Continue to simmer until the noodles are soft, about 4-6 minutes. You may need to add more water depending on how much liquid the noodles absorb.

 

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