Feeling a little tired? Achy? Sneezy? Run down? Flu season has reached epidemic levels in the United States, and many of us (and our kids) are resigned to the couch with a favorite blankie and a box of tissues.
What we really need is a bowl of homemade chicken soup like mom used to make. This is our favorite slow cooker recipe to warm our bellies as we fight these winter blues. Put all the ingredients in the crock, and let it cook all day.
If we’re really feeling low, maybe we can even convince our husbands, wives or neighbors to do the prep work for us. Then all we need to do is re-energize ourselves with every comforting spoonful. Get well soon!
- 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
- Salt and pepper
- 3 1/2 to 4 pound whole chicken
- 1 package (12 ounces) 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.
- 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. Season with salt and pepper, to taste.
- Serve immediately.