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.
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.
5. Roll out the dough to 1/8” on a floured surface. Let stand for 20 minutes. Slice into ¼” wide noodles and let dry 2-3 hours.
6. Turn the crock-pot on high and drop in the dried noodles. Let the noodles heat through for 30 minutes. Serve the soup hot.