Chicken Noodle Soup
Let the temperature drop even slightly and I’m ready to make soup. Yesterday, I let my slow cooker tantalize us all day long as the makings for Chicken Noodle Soup bubbled away. And the reason I say “the makings” is because too many people do this wrong. In this recipe, you’ll see something a bit different. The noodles are cooked separately and added to the warm serving bowls as the chicken and vegetable mixture is ladled on top. Then the excess chicken mixture is stored in the refrigerator and noodles are not in it … again, waiting until serving to do so. This simple, yet effective step will keep the noodles from absorbing excess chicken stock and becoming mush. Try it and you’ll see the difference it makes in whatever recipe you normally use. Here’s mine and it received 5 stars from the dinner last night.
Chicken Noodle Soup
Yield: 8 servings
1 pound boneless skinless chicken breasts, cut in bite-sized pieces
1 medium white or yellow onion, peeled and diced
2 large carrots, peeled and diced
1 small green bell pepper, seeded and diced
4 garlic cloves, peeled and minced
1 bay leaf
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon dried thyme
1/4 teaspoon celery seeds
1/4 teaspoon black pepper
4-1/2 cups low sodium chicken stock
2 tablespoons cornstarch
1/4 cup cold water
6 ounces egg noodles
Place the chicken, onions, carrots, bell peppers, garlic, bay leaf, sugar, salt, garlic powder, turmeric, thyme, celery seeds, black pepper and stock in a medium to large slow cooker.
Cook on low for 8 hours or high for 4 hours. Twenty minutes before serving, increase the heat to high if using low. Remove and discard the bay leaf. Whisk the cornstarch into the cold water and add to the slow cooker, stirring to blend.
Meanwhile, cook the egg noodles in boiling, salted water according to the package directions. Drain and add to warmed serving bowl. When ready to serve, ladle the chicken mixture into each bowl and serve warm.