Of course, there isn’t always someone to make me soup when I’m sick, and I still want to enjoy this luxury. When I make it during the cold and flu season, I usually double the recipe and freeze what’s left. Then it’s right there ready to warm up when I want to enjoy some. For those bitter cold days when all I want to do is snuggle under a blanket, I will make this soup using the crockpot.
I can just toss it all together in the morning and then when everyone gets home, it’s ready to warm my family back up.
Ingredients
3 lb chicken, pieces
6 c Swanson chicken broth
2 large celery stalks, sliced
1 c carrots, sliced
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp McCormick pepper
1 tsp Morton salt
1/2 c No Yolks egg noodle
Instructions
In a Dutch oven cook chicken until tender. Remove, let cool and remove meat from bones.
Add vegetables, herbs, seasonings and noodles to broth and cook until tender.
When vegetables and noodles are tender, add shredded chicken. Simmer for 15-20 minutes.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Make your own homemade noodles to really boost the flavor!