It’s already the end of January and I’m still having a difficult time getting back into the swing of things since the holidays. This isn’t so much because it’s a new year, but more than anything…because our family has been dealing with the stomach flu over the past couple of weeks. My daughter and I are feeling much better, while my two sons are still fighting some of the symptoms.
Aside from that, it’s been bitter cold and freezing rain here for a few days now. Between getting over the stomach flu and the cold weather…only one thing sounded good for supper last night to our family. Can you guess what it was?!
Chicken Noodle Soup! There’s just something about warm, delicious chicken noodle soup that seems perfect on a cold day, not to mention a day when you don’t feel well. That’s when I pulled out the recipe I grew up eating and got to work.
This is a simple recipe, and so delicious! It makes a TON which means lots of leftovers, or some to freeze. We LOVE it and wanted to share it with all of you as well!
What you’ll need:
- A large pot
- 23 Cups Water
- 6 T. Chicken Base
- 2 12-16 oz Reames Noodles (I use 2 16 oz noodles because our family loves them!)
- 1 lg Carrot (chopped) (or to your liking)
- 1 Rib of Celery (chopped) (or to your liking)
- Slow cook 1 Med – Lg Chicken (or buy a rotisserie chicken – this is what we usually do)
- salt/pepper to taste
1. Put whole chicken in a crock pot for 6–8 hrs on low (Or use a rotisserie chicken bought from the store. That’s what I usually do, as it’s faster and less prep time).
2. In a large pot add 23 cups water, chicken base (to taste), Reames noodles, carrot and celery and heat on medium.
3. If you cooked the chicken in slow cooker, add broth from crockpot to the soup pot. Strip chicken off of bone and add to the pot. Let simmer and cook.
4. In no time the soup is cooked and ready to eat! ENJOY!