This Soup Will Heal A Broken Heart
Let me ask you a question. When you saw the headline, did you think I was exaggerating? Well, I wasn’t – this really is the best darn chicken noodle soup I’ve ever tried. I can’t quite put my finger on it. It’s made of very basic ingredients, no exotic and magical secret spices or such. But maybe that’s exactly why this is so delicious! After all, that’s how our mothers and grandmothers always used to cook their tasty meals.
It’s made from scratch, the broth and all, so this recipe isn’t for you if you need to get something on the table in 20 minutes. But you can definitely make the broth ahead and the rest of it will be a breeze!
And if you let the slow cooker do all the work for you, the broth will basically cook itself while you’re at work. That makes this recipe totally weeknight-worthy! This soup has been a great hit in my house and I bet it will become your family favorite, too!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Make a double batch – this soup will only get better after a day or two in the fridge!
If you roast the bones and vegetables for the broth first you will have an even richer, deeper flavor.
I used can chicken broth instead of water. Also, put in a fresh tomato instead of tomato paste. Left the leek out and used only half the garlic.
I’m so glad you included a bay leaf in the ingredients. This was one thing my Mother used in all of her soups, and when she simmered the giblets in water, with a teaspoon of salt, 1/2 teaspoon poultry seasoning, and two 1/4″ slices of onion, in a small pot on the back of the stove, while the turkey/chicken was in the oven.
This was the beginning of her giblet gravy.
One of the things she stressed, was to make sure the bay leaf was removed before the turkey/chicken was on the table. All you’re really wanting, is the flavour of the bay leaf. The stem, if swallowed, can cause serious internal damage. This was one thing that was never taught in my Home Economics classes in school.