{Healthy} Easy Homemade Chicken Noodle Soup Recipe

As I promised on Instagram, here's my personal recipe for the soup we had tonight xoxo

Now that the weather is getting a little cooler in the evenings, I have soup cravings coming on again. My little Noah and I love a hot, pure, delicious bowl of real chicken noodle soup--the kind you don't forget about. We often order it when we eat out (at places like Chick-fil-a), but~ being me~ I'm always thinking... ya know, I could make this at home (and it'd be much healthier). I mean, All You Have To Do Is... 

• put a liner in the big slow cooker (not that little one that you use for cheese dip)
• add the following
•  about 60 ounces of chicken broth (two boxes, a few cans--whatever adds up to about 60 ounces. Of course you can go over by a few ounces, but leave room for the pasta to fit in there.)
• half a medium onion, chopped
• handful of baby carrots, rinsed
• half a stalk of celery, chopped (more if you'd like)
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• half TABLEspoon of McCormick Perfect Pinch Garlic and Herb seasoning
• 1 TABLEspoon of olive oil
• half TEAspoon of dried thyme
• cook on high for one hour

Then, you'd just get two boneless, skinless chicken breasts and rinse them off then add them to the slow cooker with the broth. No need to chop them up, because they'll shred apart later (see the image above?).

Cook for 4-5 hours on high. No peeking. No stirring. Go do what you have to do and don't worry about it.

After 4-5 hours, get out the bag of egg noodles and cook the entire bag on the stove top until it's just about al dente (still a little firm), then drain it and leave the noodles in the pot you cooked them in. 

Add 4 tablespoons of butter to them. Use real butter, not margarine. I always use the same kind, because this butter is just my favorite for cooking hot meals (natural butter). It only has 6g fat and 50 calories (you're spreading this over many servings, so chill out).

After you've buttered the noodles, transfer them to the hot slow cooker with the broth. Cover. Leave it for 20-30 minutes to let the noodles soak up the juice. When you put the noodles in, just use the tongs to move it around and the chicken will shred up for you. Don't over-shred the chicken, though, because you want to have bite-size pieces, not just the strings of chicken in the soup ;)

I'm glad to say that it's a very tasty and satisfying homemade soup. It's also healthy and kids love it! I sent the rest of the soup to my relatives :)

Serving Suggestion: Serve with half a sandwich or garlic bread. Or even a biscuit. I love biscuits.

Recipe card for you! mwa! see, I love you!

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