Article & Photos – Rayann Benson
I don’t know about you, but I love Fall. There’s just something about the changing leaves, the approaching holidays and the cooler weather that is a breath of fresh air for me. Unfortunately, Sacramento has yet to receive the “It’s Fall!” memo, and so we’re still dealing with nearly 80° weather. Ew.
Nonetheless, I am still celebrating my favorite season by whipping up my favorite comfort foods like soup and chili. Sacramento weather, you’re not the boss of me!
Last week I pulled my slow cooker out for the season. If you do not currently own a slow cooker, you are missing out on one of the greatest things to grace a kitchen since the invention of sliced bread. Although I love to cook, many times during the week I lack motivation with dinner and end up making the same dish over and over and over again. Nothing wrong with consistency, but that kind of routine definitely starts to wear on you. My slow cooker is my saving grace for these situations. Just a little bit of morning planning and I have a flavorful and delicious dinner waiting for me when I’m off work that I barely have to lift a finger for. A lazy girl’s dream.
I made the decision to make chicken noodle soup while I was making the carrot cake for my niece – gotta find some way not to waste them, right? Well, funnily enough, I accidentally threw away the leftover carrots during one of my weekly refrigerator purges… hence why the carrots you see in my photo aren’t diced, they’re carrot chips. I had to make a quick run to the store and grabbed these out of convenience. But, they do add an interesting texture to the soup? I know, I know, that’s a stretch.
Chicken noodle soup is one of my favorite soups to make because of how versatile it is. However, it can quickly become a bland meal if not properly seasoned, which is why it’s important to use pungent herbs and spices in the soup. I honestly eyeball the spices and seasonings I add but for the sake of the recipe have included actual measurements. Also, I personally choose to have extra veggies in mine to make it heartier, but you can adjust the amount you add to meet your tastes.
Slow Cooker Chicken Noodle Soup
- 2lbs boneless skinless chicken breast, frozen *
- Because it is such a lean meat, I use frozen to keep it from drying out while cooking – you could also use another cut of fresh chicken, such as thighs)
- 2 stalks celery, diced (1 cup)
- 6 medium carrots, diced (2 cups)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons lemon-pepper seasoning (preferably Trader Joe’s brand)
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Be mindful on how much you add – the lemon-pepper seasoning already includes salt and pepper. I omitted adding additional salt, and added ½ teaspoon pepper.
- 32 ounces low sodium chicken broth
- 24 ounces unsalted chicken stock
- 2 cups egg noodles
Place chicken breasts at bottom of slow cooker and top with celery, carrots, onion and garlic. Next, add parsley, thyme, basil and lemon-pepper seasonings. Stir in chicken stock and broth then season with salt and pepper, to taste. Cover and cook on low heat for 6½ hours.
Remove chicken from slow cooker and shred, using two forks. Stir shredded chicken and egg noodles back into the slow cooker, then cover and cook for an additional 20-30 minutes (or until egg noodles are tender). Serve warm, and enjoy!