Well it is officially soup season and I don't have a beautiful photo of the finished product of this chicken noodle soup as it was late when I finally got a chance to dish it up for my boys but I will quickly jog through the recipe.
Chicken Noodle Soup
2 cups of water
1 chicken broth cube
3 chicken thighs uncooked
1 green bell pepper chopped
4 stalks of chopped celery
1 onion chopped
4-5 large potatoes cubed
3 large carrots peeled and chopped
1 TSP garlic powder
1 TSP onion powder
1-2 TSP Italian Seasoning
Salt and Pepper to taste
4 Cups uncooked wide egg noodles
The first thing I do is add the water, chicken thighs and broth cube to the crock pot on low for at least 4 hours. 2 cups of water won't seem like enough but I promise it is because you are essentially making your own stock with the chicken cooking in the crock pot. Once the chicken is cooked through I pull it out and set it in a glass Tupperware container to put in the fridge to cool before cutting it off the bone so I don't get burnt you can certainly pull it from the bone as soon as it is done if you are comfortable doing so.
Next I add all of the remaining ingredients except egg noodles to the stock and cook for another 3-4 hours on low adding the chicken back once the potatoes are cooked through so it will warm back up.
I boil the noodles separately on the stove and serve the broth, veggies and chicken over the noodles only adding the noodles that are left over to the crock pot just before leftovers are stored in the fridge.
Again as with all recipes that are not for baking you can add, substitute or leave out ingredients you prefer.