Monday, April 28, 2014

Crockpot Homemade Chicken Noodle Soup

2 tablespoons butter
4 carrots, peeled and chopped (I used baby carrots - chopped)
2 celery stalks, chopped
1 onion, diced
2 teaspoons turmeric
4 quarts chicken stock
3 cups cooked chicken, shredded
3 cups egg noodles (I used "homemade")
Salt and pepper to taste


Melt butter in a large crockpot.  Add vegetables and cook until they start to soften. Add the turmeric, chicken, broth, salt and pepper. Simmer the soup until the vegetables are tender and flavors are combined. Stir in the egg noodles and cook until the noodles are tender, about 30-40 more minutes (less if you are using thin egg noodles - I used thick homemade noodles that take longer to cook). Salt to taste.

*I didn't have time to soften the vegetables before adding the remaining ingredients.   So, I put everything in the crockpot all at the same time (except the noodles) and let it cook on high for about 6 hours.  Then I added the noodles about 30-40 before dinner.  It was perfectly delicious!!!

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