Chicken noodle soup is good for your mind, body, and soul. It makes any rainy day a little sunnier and a sick day a little better.
The original recipe calls to cook the soup in a slow cooker. I do not own one, so I throw it all in my large Le Creuset Dutch oven and slow cook it there.
Also, I cook my chicken in the chicken stock for an extra chicken-y soup base. For my chicken stock I use “Better than Bouillon” and mix it right into the soup.
If you’re short on time, use pre-cooked chicken and boxed organic chicken stock. You can also freeze half of the soup for a rainy day. You’ll love this soup because it’s hearty and filled with veggies and chicken.
I took a family favorite and made it my own. Enjoy!
- 1 sweet potato – peeled and cubed into bite size pieces
- 1 cup broccoli – chopped
- 1 yellow onion – chopped
- 2-3 stalks celery – chopped
- 1-2 carrots – chopped
- 2 decently sized raw chicken breasts – about a pound
- 4-5 cups of chicken stock – if using crock pot use 6 cups of stock
- 1 tablespoon balsamic vinegar – or to taste!
- 1 bay leaf
- Kosher salt to taste
- Pepper to taste
- 1 large handful baby spinach
- Half package of egg noodles or spaghetti noodles
- Parmesan grated to taste
- Throw in all vegetables except for the spinach leaves into the slow cooker – or Dutch oven – and cover with chicken stock – or water.
- Add balsamic vinegar, bay leaf, and salt and pepper to taste and stir the pot.
- Place chicken breasts on top of the soup and turn up heat until slow boil.
- Cover and cook on low to simmer for a few hours, or until sweet potatoes are tender and onion is translucent.
- Take out cooked chicken breasts and shred them. Throw shredded chicken back in and stir.
- 15 minutes before serving, cook on medium to high and put in raw noodles and spinach. Cover until noodles are cooked.
- Garnish with Parmesan if desired.