Chicken Noodle Crockpot Recipe

Coming home to a cold, dark house during winter isn’t exactly fun, but having a hot meal waiting for you will certainly help take the edge off. That’s the appeal of owning a slow cooker—a $40 kitchen tool that makes culinary geniuses out of people who can’t even fry an egg. Add your choice of meat and vegetables before you leave for work, cover with your choice of liquid, press “on,” and disappear for 8 hours. When you return home later that evening, a pot filled with tender, flavorful, ready-to-eat meal will be waiting for you.

A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.

Ingredients:

    2 1/2 to 3 1/2 pounds chicken pieces

    4 cups water

    4 cups chicken broth

    1 teaspoon seasoned salt

    1/4 teaspoon pepper

    1 leek or small onion chopped

    1 carrot, chopped

    2 stalks celery, chopped

    1/4 cup parsley, chopped

    1/2 teaspoon dried marjoram or basil

    1 bay leaf

    6 ounces noodles

Preparation:

1.       Place all ingredients except noodles in the Crock Pot.

2.       Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.

3.       Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.