Feeling a little tired? Achy? Sneezy? Run down? Influenza season has reached epidemic levels in the United States, and many of us (or our kids) are resigned to the couch with a favorite blankie, box of tissues and cough drops.
What you really need is a bowl of homemade chicken soup like mom used to make. This is our favorite slow cooker recipe to warm your belly as you fight the flu, common cold or winter blues. Just put all the ingredients in the crock and let it cook all day. And if you’re really feeling ill, maybe you can convince your husband, wife or neighbor to do the prep work for you. Then all you need to do is re-energize yourself with every sickness-fighting spoonful. Get well soon!
Slow Cooker Chicken Noodle Soup
8 cups low sodium chicken broth
4 large carrots, diced
3 ribs celery, sliced
1 large onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon ground turmeric
3 1/2 to 4 pound whole chicken
1 package (12 oz.) wide egg noodles
Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW. The best guide to chicken doneness is a meat thermometer. It should insert meat thregister 165°F in the breast or 175°F to 180°F in the thigh. To measure temperature, insert the thermometer into the thickest part of the chicken breast or thickest part of the inner thigh, avoiding bone.
Remove chicken and place on a cutting board to cool.
Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
Freeze soup in serving-size portions and reheat whenever the flu strikes again
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