Healthy Chicken Noodle Soup

 When we get in the mood for some healthy but tasty soup or when we are feeling a little out of sorts, this is the cure. I've been making it for years and it never fails. I like mine with Rheams frozen noodles, and then it is more of a chicken and noodles dish. But everyone likes it when we get a some craft egg noodles.  I fix ours in the crock pot, first searing the chicken. It tastes just as tasty if you use your favorite dutch oven.

Healthy Chicken Noodle Soup

1 lb boneless skinless breasts

2 medium carrots - peeled and diced

1 medium onion - diced

2 stalks celery - coarsely chopped

2 tsp salt

2 tsp dried parsley

1/2 tsp marjoram

1/4 tsp basil

1/4 tsp poultry seasoning

1/4 tsp pepper

1 bay leaf

6 cups chicken broth

2 1/2 cup egg noodles (I use Amish Kitchen Kulski noodles)

2 cups of water

Directions:

In a large heavy pan on high heat, sear the chicken breasts, about 3 minutes per side. Remove the breasts and set aside. Lower the heat to medium, and combine the carrots, onion, abnd celery in the pan. Cook until soft, about 5 minutes. Add the salt, parsely, marjoram, poultry seasoning, basil, and pepper.  Stir and  cook an additional 2 minutes.

Transfer the veggies and chicken to the slow cooker. Add the chicken broth and bay leaves. Cook on low for 6 to 8 hours. 

Remove the chicken and bay leaves. Add the water and the noodles.  Shred or dice the chicken and return to the slow cooker. Cook on high for 20 minutes. Add salt and pepper as needed. Enjoy!

Serves 10