Simple Chicken Noodle Soup
This is a very simple version of this soup. I find that keeping it simple helps my kids feel less intimidated, but I sometimes make it with lots of fresh herbs or garlic and love it that way as well. Think of this as a base that you can add too. If your family prefers mild flavors, keep it as is, like stronger flavors, bump up the spices.
Servings: 8
Ingredients
- 1 pound chicken breasts
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1-2 teaspoons onion powder
- 1 bay leaf
- 4 cups chicken broth more if you like a less chunky soup
- 2 cups peas I use frozen at the end to cool the soup down for my girls.
- 16 ounce egg noodles I use grandma
- salt and pepper to taste
- Options seasonings: thyme, tarragon, basil, and garlic
Instructions
- Add the chicken, celery, carrots, onion powder, bay leaf, and broth to crockpot and cook on low for 6-8 hours. Add other seasonings of choice, depending on your family preference.
- During the last 30 minutes of cooking, remove the chicken and shred.
- Cook the noodles separately according to package directions and add them to the soup once cooked.
- Finish off with peas, and if you think it needs it, salt and pepper.
Notes
One note, I have tried to make this with fresh onions and they over power the rest of the dish when cooked in the crockpot, I highly recommend using onion powder. It gives a nice flavor, but doesn’t overpower.