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.

3 cloves garlic, minced

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 ⅛” 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.