Wednesday, October 13, 2010

Slow-Cooker Chicken Noodle Soup

My mom sent this recipe to me and I decided to try it. It looked simple enough, and since crockpot recipes are fabulous for days when we both work, I threw it together last week. We came home to the most delicious aroma and I immediately got to work on the chicken. I was nervous because I've never done anything with chicken and bones. But I managed to get 90% of everything in the big pot, we did spot a few tiny bones in our bowls, but removed them before we choked, you know. Anyways, I learned that I can 'debone' a chicken after it's cooked for several hours, and that my crockpot is just big enough to fit this entire recipe. Oh, and that we should have this when friends come over because we have 3 pieces of tupperware with our leftovers in it.

8 c. water
4 medium carrots, cut into 1/4" slices
4 medium stalks celery, cut into 1/4" slices
1 small onion, chopped
2 bay leaves
1/2 tsp. dried thmye
salt & pepper
1 whole chicken (about 3 1/2 lbs.)
3 c. egg noodles, uncoked

1. In a 4 1/2 - 6 qt. slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 tsp. salt, 1/2 tsp pepper.
2. Place whole chicken on top of vegetables; cover with lid and cook on low setting for 8 - 10 hours or high for 4 - 5 hours.
3. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
4. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
5. Skim fat from soup and discard, return chicken to soup and serve.

if pictures could emit scent...

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