Crock-Pot Chicken Soup with Homemade Noodles

When it’s cold outside there’s nothing better than a hot cup of soup. This week I made crock-pot chicken noodle soup. It was super easy to cut the veggies up, throw them in the crock-pot, and go to work. The soup is full of chicken and vegetables.

The best part is that this meal is a team effort. I make the soup and my husband makes the noodles. Nothing beats homemade noodles. He rolls them out by hand, cuts them up, and leaves them to dry on a cutting board until I get home.

Once we are ready to eat I throw them into the Crock-Pot for about 15 minutes so they can cook. The noodles soften up and get huge! I only need a few noodles per bowl because of how hearty they are. This also makes plenty of soup so we can eat the leftovers for lunch the next few days.

Crock-Pot Chicken Soup with Homemade Noodles (a Hezzi-D original)

For the soup:

8 c. chicken broth

1 T. olive oil

3 large carrots, chopped

3 stalks celery, chopped

1 large onion, chopped

3 cloves garlic, minced

1 t. pepper

2 t. fresh parsley, chopped

¾ pound cooked chicken, chopped or shredded

For the noodles: (recipe from the Betty Crocker cookbook)

1 egg, beaten

2 T. milk

½ t. salt

1 c. flour

1. Put the crock-pot on low and pour in the chicken broth.
2. In a skillet heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add in the onion, carrots, and celery and sauté for 4 minutes or until fragrant and the vegetables are starting to soften. Pour the vegetables into the broth.

3. Add the chicken to the crock-pot and stir in the pepper and parsley. Cook on low for 8 hours.

4. Meanwhile, mix the egg, milk, and salt in a bowl. Stir in the flour to make a stiff dough. If needed add additional flour.