Time for March's Improv Cooking Challenge!
The theme for this month is chicken and noodles. To me, chicken and noodles is one of the most comforting combinations and there is nothing better that soup of a chilly day or, in this case, in the slow cookers after a long day at work! I opted to use my homemade bone broth to further ward off the illnesses that have been circling my work and Kellen's daycare. Here is the link to my post on the benefits of bone broth and an easy slow cooker recipe to make your very own batch. If you do not use bone broth chicken stock or broth will work just fine. This soup was everything that a chicken soup sound be: flavorful, hot and totally comforting. It was so nice to walk into the house after work and have minimal work to put a delicious dinner on the table. This was a big hit with Kellen and Ron as well. Kellen loves soup and he exclaimed several time while enjoying his bowl, "I love hot soup!". He is so freakin' cute.
Tonight I am headed to a volleyball game and then home to relax. We are trying a new recipe for roasted chicken thighs and it involves mustard which makes me immediate excited for dinner!
Stay tuned for next month's recipe using Asparagus and Egg (I already have mine set to go!).
1 lb boneless skinless chicken breasts
3 celery ribs, chopped
2 carrots, halved and sliced
1 white onion, diced
1/2 Tbl black pepper
1 tsp salt (plus a little extra to season at the end)
1/2 Tbl fresh thyme
3 cups wide egg noodles
Place all ingredients except noodles into the slow cooker and give it a stir. Cover and cook on high 4-5 hours or low 7-8 hours.
About an hour before you are ready to eat, remove the chicken and add the noodles to the slow cooker. Chop or shred the chicken and move it back to the slow cooker. Cover and cook till the noodles are tender (about 20-30 min). Make sure to keep an eye on the noodles so they do not become overcooked and mushy. Season with additional salt and pepper if desired.