Chicken soup…something that I have made a lot this winter! Partly because my family likes it and partly because they say it is good for you when you are sick. This winter we have been taking turns with a bad sore throat and cough so this seems to hit the spot. And I really do think it helps when you have a cold. If anything, the warm soup just feels good when you are not feeling so good. Either way it makes a great dinner.
It is very easy to make in the crockpot. Cut up the carrots, celery and onion. It is best to cut them as smaller so they cook well and are soft in the soup. Place the veggies in the crockpot and sprinkle the garlic powder over them. Add the uncooked chicken and then pour both containers of chicken broth into the crockpot. Give it a little stir, cover and cook on high for 6 hours. I cook it on high to make sure the carrots are cooked enough so they are soft. Six hours is enough, but I have found the longer it cooks the more flavor comes out in the soup.
Cook up your noodles and serve it up nice and warm.
- Carrots 6-8 (about 2 ½ cups finely cut)
- One stalk celery (about 2 cups finely cut)
- One small onion chopped (about ½ cup)
- ¾ tsp. garlic powder
- Boneless chicken breast (¾ - 1 lb.)
- Chicken stock 2 containers (32 oz. each)
- Soup noodles
- Cut up the carrots, celery and onion and place in crockpot.
- Sprinkle garlic powder over veggies
- Place uncooked chicken in crockpot with the veggies
- Pour in both containers of chicken broth.
- Give it a good stir, cover and cook on high for 6 hours.