While we realize this particular soup is usually reserved for those sickly days when you call off work or stay home from class, who says you need to come down with a cold to enjoy some homemade chicken noodle soup?
This traditional treat warms you up real good like during these cold winter nights. AND, it’s especially good when you have leftovers from your recent Crock Pot expedition with a whole chicken.
Before you eat this soup, you must first dress in traditional chicken noodle soup eating garb: sweatpants and shirt, thick socks and a robe.
My first time home making chicken noodle soup was when Michelle was sick. That’s all she really wanted. We had the ingredients between our two refrigerators, so I was happy to oblige. I made that soup express style, when you saute the vegetables in a frying pan to soften them up before dumping it in broth.
I also added an ingredient that apparently isn’t common in traditional chicken noodle soup: tomatoes. I seem to think I may have remembered tomatoes in my chicken noodle soup maybe. Michelle seemed a little surprised by this, but it didn’t matter because we both LOVED IT!!
So we’re keeping the canned tomatoes in the soup recipe forever more. If you’re leery about them, just try it. We give this recipe Feaston’s stamp of approval. While the Campbell’s canned soup has its merits (like how it’s ready in about five minutes), our brew put it to shame.
Plus, when I was growing up I didn’t care much for the classic chicken noodle. I was more of a chicken and stars kinda guy. That was my bag. I loved not diluting it all the way and eating it a little thicker. Actually, I eat all condensed soups that way.
Which probably helps to explain this recipe. IT’s FULL OF STUFF!
Now, this recipe is best prepared in the morning, because it is going to simmer in the Crock Pot ALL DAY!
Let us get to choppin’. For this soup, I sliced about five stalks of celery and coined half a bag of baby carrots.
Next I added the chicken. I diced that up a little bit, because there were some pretty bulky pieces. Throw that in. For a little flavor, I used a small cooking onion and diced the entire thing.
Now, to make your soup Feaston style, throw in two cans of dice tomatoes (drained and rinsed) and cover it with two cartons (64 oz.) of vegetable broth.
Why use vegetable broth? Thanks for asking. Vegetable broth has all of the flavor of chicken or beef broth, but only a very small fraction of the sodium. We’re talking 70 mg per serving as opposed to 900 mg per serving. YIKES! Your blood pressure will thank you later.
To top off your soup, throw in salt, black pepper, basil, oregano and parsley to taste. Give it a good stir and set it on low for 10 hours. This can actually cook for 8 hours on low or on high for 6 hours.
When you get home from work and are ready for some din din, boil up your noodle of choice (we went with corkscrews) and blend it all together.
BTW, you’re going to have leftovers and this soup freezes really well. So find some Tupperware and enjoy it another day.
Read the recipe here.