Cold weather call for warm soup and snuggling up with a blanket and a book. All growing up, my mom’s chicken noodle soup was one of my all time favorite meals of hers. Now that I’m all grown up (sometimes 🙂 ) I make it all on my own. Which somehow, when it isn’t made by your mom it just doesn’t taste the same…but it’s still good. And super easy. I’ve altered her recipe just a bit by doing it in the crockpot, which is kinda a MUST with a baby. So here ya go
YOU WILL NEED
1 Rotisserie Chicken (you can use frozen too, but it’s more flavorful this way)
Chicken flavored bouillon cubes
1-2 bags of egg flour noodles
Whatever veggies you like (Celery, zucchini, broccoli & carrots are my favs)
What you do
First pull all the chicken off the bones of the rotisserie chicken (we usually have a meal with the drumsticks & some other side, then make soup the next day with the leftovers, but you can do it how you like)
After removing all the chicken off the bones, take all the remains of the carcass, put in the pot, cover with water, turn on high. (This takes out all the flavor and gets any remaining meat off).
After about an hour or so, remove all bones, Then add in veggies, chicken & onion with 3 bouillon cubes.
Boil noodles separately and strain. Add to the crock pot at the end when the veggies are pretty much cooked. Then you’re done!