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Welcome to #ScrumptiousSaturday! Now that it's really winter, I think I'm on a soup kick. This week I feel like eating something warming and comforting, and I don't want to work too hard, either. I can't think of anything that fits the bill better than Slow-Cooker Chicken Noodle Soup! It's easy, comforting, nourishing, and delicious! And you can customize it a little, too: add some other veggies- try zucchini and sweet potato- my faves. Or leave out the noodles for a gluten-free version.
Click through for the recipe!
Slow-Cooker Chicken Noodle Soup
(adapted from PureWow)
Ingredients:
- 1 chopped onion
- 3 chopped carrots
- 3 chopped celery stalks
- 3 minced garlic cloves
- 3 boneless, skinless chicken breasts that have been cut into ½-inch cubes
- 5½ cups chicken broth
- 1 bay leaf
- salt and pepper
- 2½ cups egg noodles
- 1 cup frozen peas
Prep and cook time 1 hour, 20 minutes; yields 8 servings.
Instructions:
- Add all ingredients except noodles and peas to slow-cooker.
- Cook on low for 6 hours.
- Add noodles and peas.
- Cook until the noodles are tender, 6 to 7 minutes. Stir in 1/4 cup chopped fresh parsley and serve immediately.
What's your favorite cozy soup recipe? Share with us on Facebook or Twitter using the hashtag #ScrumptiousSaturday!
