This project was definitely a trial and error process for me. You would think that chicken noodle soup would be pretty simple right? Well….maybe it is, but I sure messed it up!
When I first tried this, I had no instruction. It was just chicken, broth, noodles, carrots, and onions right? Just throw it in a slow cooker and call it good! Again…wrong. As it turns out, you actually need to to cook the noodles and chicken separately. If you don’t, you end up with slop. Literally. Tasteless. Slop.
Here is the run down on a good way to make this soup instead:
– Ingredients –
- 1 container of chicken broth
- 2 cups of water
- 1 package of baby peeled carrots
- 2-3 small onions
- 2 chicken breasts (or more; your preference)
- 1 package of linguine
- salt (to taste)
– Instructions –
- First, pour chicken broth, water, carrots, and sliced onions into your slow cooker. Cook on low for 3-4 hours, or until carrots have softened.
- Slice chicken and cook in a skillet on top of stove. Drain any extra fat and oils. While cooking chicken boil your desired amount of linguine in lightly salted water. Drain.
- Add cooked chicken and linguine to your slow cooker. Add salt to taste. Stir and serve.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
– Marge Kennedy
