When my kids were little, and their favorite holiday was Halloween, I thought- if I make something the kids really like, they will actually eat dinner before they go out and fill up on sugar. They all loved home made chicken noodle soup and scones. So began the tradition. I don’t use a recipe- just mix together water- to make chicken stock, throw in some chunky carrots, celery, onion, seasoning and chicken. Simmer for a long time, strain off the fat, add some noodles…that was it. I found a recipe for Crock Pot Chicken Noodle Soup, and thought it sounded good. I think good chicken noodle soup needs tarragon, and lots of chicken flavor, so I modified a bit. Try it- I think you’ll love it too.
Crock Pot Chicken Noodle Soup
- 2-3 lbs of chicken pieces any type
- 4 cups water
- 4 cups chicken broth
- salt and pepper at least a teaspoon of each
- 1 tablespoon tarragon
- 1 bay leaf
- 1 onion chopped
- 3 carrots chopped
- 3 stalks celery chopped
- 8-10 oz noodles
Place all ingredients except noodles in crock pot. Cover and cook on low for 5-6 hours or on high for about 3 hours.
Remove chicken and bay leaf. Take meat from bones, shred or dice, and return to broth. Add the noodles. Cook for another 30 minutes to an hour, or until noodles are done. Or, cook the noodles separately and add just before serving. Add chicken flavoring to taste