This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Enjoy!!
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Ingredients
6 cups (broth or water or a mixture thereof)
1 onion, chopped
1-2 cups sliced or baby carrots
2 stalks celery, chopped (optional)
1/2 teaspoon each of garlic powder, onion powder, thyme, ground sage
salt and pepper to taste
Optional a dash or two of red hot sauce, I like just a little to give it zip
1 (12 ounce) package egg noodles
A bag of frozen peas(optional)
Directions
Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, turn the slow cooker up to high heat and stir in the egg noodles. Cook until noodles are tender then add frozen peas cook just a short time, I do about 10 minutes. Adjust seasonings to taste and serve.
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