Slow cooker chicken and noodle soup
Chicken noodle soup is great comfort food on a cold winter’s day, and just the nutrition we need when illness strikes. Have you ever tried homemade chicken noodle soup? It tastes so much better than anything from a can, and it’s full of vitamins and minerals – an instant health boost. Here’s an easy recipe for you to try…
- 2 large free range chicken breasts (preferably organic)
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into ½ inch pieces
- 1 medium onion, halved
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 bundles of soba noodles
- 6 cups of water
- Place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon Himalayan pink salt, and ¼ teaspoon pepper in your slow cooker.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours
- Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the noodles to the slow cooker, cover, and cook until tender – approx 10 minutes
- Meanwhile, shred the chicken. When the noodles are cooked, stir the chicken into the soup.