Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup
This summer I prepared for the family reunion a crock pot of simmered chicken breast with minimum seasoning. This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods. I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken. I cooked it in the crock pot to take and serve at the reunion. What was left over, I drained and froze to use later in casseroles and Chicken Noodle Soup.
Home-made Precooked Chicken Breasts and Broth.
Those precooked chicken breasts did not last long. It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal. The next time I prepared the chicken breasts, I seasoned them with a spice blend Into the slow cooker I added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.
The chicken was cooked on high for about 3 hours until meat tested 165 F. The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator. This makes such a rich and low fat broth to use in sauces, for risottos, rice, vegetables or soups
Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you? So this is was the inspiration for Slow-Cook Chicken Noodle Soup recipe.
Although I do a lot of cooking, there have been some recipes I just don’t attempt. Noodles has been one of them. I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings. So some years later, I thought I would try them again. This time it was success. Using my mother’s recipe from her cookbook recipe box, I made noodles.
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour
Beat the egg in a medium size bowl. Mix in the oil and milk. Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.
Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.
Slow Cooker Chicken Noodle Soup
- 1 large potato cut into 1/2 inch pieces
- Place the vegetables on the bottom of the crock pot.
- Add the diced chicken
- Add the broth.
- Cook about 1 hour on low or until boiling.
- Add the noodles, stir.
- Continue cooking on low for about 3 hours or until the noodles are done.
- Serve immediately.
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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experiencee. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.