I absolutely hate canned chicken noodle soup. It’s the last thing I want to reach for when I feel sick. That’s why I prepare for the future and keep homemade soup in the freezer. I’m putting a twist on my standard recipe. My friend, Cece suggested I use rotisserie chicken instead of chicken breasts for a richer flavor.
Rotisserie chicken (I used what was in the fridge about 3/4 quarters of the chicken was left.)
1 32 fl oz container of chicken broth
1-2 cups of water
1 small onion
Chopped celery and carrot sticks. I used some that I had previously frozen. I always try to keep frozen carrot, celery, and onion in the freezer for quick meals. Just buy extra veggies when they’re on sale at the store. Chop and freeze when you get home.
Fresh ground black pepper
Mrs. Dash Seasoning
3 Jamaican Allspice balls
2 bay leaves
Fresh cilantro (optional)
No Yolk Whole Grain Noodles
Put the ingredients except for the whole grain noodles and cilantro into the slow cooker. Let everything meld together on low for 3 to 4 hours. At this point, the chicken should fall right off the bone. I remove the bone, skin, fat and any other parts of the chicken I don’t want to eat. Toss in a handful of noodles and let them cook on low for 60 to 90 minutes.
Sprinkle some cilantro on top and the soup is ready. Don’t forget to freeze a couple of servings for those sick days.