Nothing says winter like homemade Chicken Noodle Soup, am I right? There’s the advertisement everyone knows where soup that “tastes just like grandma’s” is being ladled into bowls while everyone anxiously awaits dinner. I’m not sure grandma used some of those ingredients we can’t pronounce, let alone spell, and I bet her soup didn’t have such a high salt content.
You really don’t need a can for chicken noodle soup because slow cooker chicken noodle soup is even easier. By the time step one is done your chicken will be falling apart for you. By that point you will be ready to dig in to dinner but just wait. Add those egg noodles and some corn, and give it another hour or so. Then it will truly be magical, transporting you back to a time before commercialized soup, perhaps even back to grandma’s kitchen.
- 2-3 chicken breasts
- 4 cups water
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 stalk celery, diced
- ½ bag egg noodles
- 12-16 oz. frozen corn
- Sprinkle coarse salt
- Few grinds of fresh ground pepper
- Put chicken, onion, garlic, salt, pepper, and water in the slow cooker on low for most of the day (6-8 hours would be plenty).
- One hour before serving, shred chicken, add noodles and corn.
- Add more water - 2-4 cups, depending how much liquid is left after cooking chicken.
Dinner is served. One of my favorite soups and so easy.