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Homemade Chicken Soup

  • 5 or 6 carrots
  • 4 stalks celery
  • 1 onion
  • 1/2 red onion
  • Chicken broth – one of those big, 48 oz. cans should do the trick
  • Seasonings – I used oregano and thyme
  • 12 oz. egg noodles

First, chop up the vegetables. Sometimes I also chop up one or two cloves of garlic.

Toss all the vegetables together in the crockpot.

Place the chicken on top of the vegetables, and sprinkle on the seasonings. Feel free to use whatever seasonings you like, the fresher the better. However, PLEASE don’t forget to remove the giblets before you put the chicken in. It won’t be pretty later – trust me.

Fill the crockpot with the chicken broth. You want it at least 2/3 full, maybe more.

Now, set the crockpot to cook for 8 hours. I have a Rival crockpot the same as or similar to this one, so my setting was third from the left. When you come home from work, or after it’s been 8 hours if you’re at home, it’ll look like this:

It’ll also smell like heaven. Mmm. We’re not quite done yet, though. Remove the chicken from the soup. I use a giant slotted spoon, which helps me balance it and which also doesn’t take any of the soup with the chicken.

Remove the meat from the bones. It practically falls off by itself, so it doesn’t take long at all. In the meantime, put on a pot of hot water for the noodles.

Dump the chicken back into the crockpot.

Once the noodles are done, strain them and then mix them in with the soup.

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