The powers that be were in line when I decided to make chicken noodle soup for Sunday supper. Overcast, thunderous, rainy and downright gloomy. This is a recipe you can speed up or slow down. Your choice too on the spice - leave it out or add more. Here we go...
Chicken Noodle Soup
2 cups each
carrots, eyed
celery, sliced
onion, diced
4 fingerling potatoes, chunked
2 boneless, skinless chicken breasts
6 cups chicken broth
1 tsp herbs de Provence
3 cranks Black pepper
2 cranks Mediterranean Sea Salt
1 tsp minced garlic
1 tsp crushed red pepper
1 tsp hot sauce
2 Bay Leaves
8.8 oz German Egg noodles
1 bag washed spinach
1 tablespoon olive oil
Add carrots, celery, onions, potatoes, oil, pepper, salt, red pepper, hot sauce, herbs de Provence, garlic & bay leaves to bottom of crock pot. Toss together lightly. Place chicken breasts on top and add chicken broth, cover and cook on low for 6 hours, remove chicken & add pasta & remove bay leaves, stir together, and recover for 45 minutes. In the meantime shred chicken and hold back from the soup. After 45 minutes add spinach & shredded chicken 10 minutes before ready to serve supper - serve with saltine crackers or cornbread, Parmesan cheese and hot sauce . Perfect for a Sunday or easy night dinner. Adjust meat, spice & cooking time as you need - hope you enjoy!
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