By Holly Sosa
For me, fall months are when I dig out my favorite soup recipes. I’m happiest when I’m in the kitchen with the windows open while the cool air breezes through. I throw on Pandora’s Autumn Jazz station, pull out my best knives, and start prepping all of the veggies for whatever soup or stew I’ve dreamed up in my head that day. I’m a firm believer that when it comes to soup or stew, cooking low and slow all day long makes the best kind. This Simple Slow Cooker Chicken Noodle Soup cooks all day, allowing the flavor to develop and the vegetables to soften while they cook in warm broth all afternoon.
I start by preparing all my veggies. I chop up several stalks of celery, carrots, and a couple of small onions. I throw them into my slow cooker with three large cartons of chicken broth, some dill, a bit of bullion, and three chicken breasts.
If I’m using fresh chicken, everything cooks together in about four hours, but if I’m using frozen it takes almost six. Once the chicken is cooked, I remove it and shred it up using my stand mixer. This is my favorite trick to shredding chicken quickly. A hand mixer will work too.
I gently drop the shredded chicken back into the slow cooker and add two to three cups of noodles and crank it up to the high setting for about fifteen minutes until the noodles are tender.
This Simple Slow Cooker Chicken Noodle Soup is easy to make, but tastes like you’ve been at it all day (all hail the slow cooker!). It’s warm, comforting, and is best enjoyed in my coziest fall sweater with that Pandora Autumn Jazz station playing softly in the background. Trust me friends, you need the station in your life.
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