Last week I shared a dear friend’s Crockpot Lasagna recipe. Today allow me to introduce you to a wonderful homemade chicken noodle soup courtesy of sweet friend Lori Lauth.
My children love this soup, requesting it often. While it is not technically a crockpot recipe, it can be adapted. I made it last week in the crockpot and it turned out wonderful. This hearty soup can also be made ahead and frozen.
Lori’s Homemade Chicken Noodle Soup
1 teaspoon vegetable oil
2 cups chopped onion
8 cups reduced-fat, low sodium chicken broth
3 minced cloves of garlic
1/2 teaspoon thyme
1/4 teaspoon pepper
2 large carrots thinly sliced
1/2 cup chopped celery
5 oz dried wide egg noodles
1 lb. boneless chicken breast cut into bite size pieces ( about 2 cups)
1 thinly sliced zucchini
1 seeded and chopped tomato
1 tablespoon chopped parsley
In a large pot heat oil on medium heat. Saute’ onion until softened. Stir in broth, garlic, thyme, pepper, carrots, celery, and chicken. Reduce heat to low and simmer until carrots are just tender and chicken is done. Add zucchini, tomato and parsley.
At this point you can add noodles and continue cooking until the noodles are done.
Or, if you would like to freeze the soup for later, do not add the noodles. Instead, allow the soup to cool down and pour into freezer bags. Freeze. When ready to serve, simply thaw. Reheat soup by adding in noodles and cooking until noodles are done.