I have said it before and I will say it again…I love my crockpot.
As it turns out, I may actually have three moods: happy, hungry, and stuck in traffic.
Alright, I’m exaggerating. I don’t even own a red car. But I really wasn’t the happiest of campers when I returned home from work after spending two hours in terrible traffic because of a silly accidenté.
However, my mood instantly changed when I opened the door to my house and I smelled this deliciousness simmering in the crockpot:
Chicken noodle soup!
Since I usually take the 5:30 Body Pump class at my gym with my friend Leah on Wednesday’s (which I had to skip because of traffic…grr), I knew last night I wanted a dinner requiring minimal preparation, ready for me when I returned home from the ‘pump. Sounds like a job for the crockpot!
Last night I chopped up loads of veggies so they would be ready for me in the morning with minimal preparation.
In this mix is one sweet yellow onion, four large carrots, four celery stalks, and 1/4 cup of parsley. I like my chicken noodle soup veggie packed!
This morning before leaving for work I dumped the veggies in the crockpot and added three frozen (yes, frozen) boneless, skinless chicken breasts, 4 cups of low sodium chicken broth and about 5 cups of water.
I also added a packet of Knorr’s vegetable soup mix for a bit of extra flava.
I turned my crockpot on low and set it to cook for 12 hours (good thing ’cause I was late!).
Fun fact: One of my biggest fears is that I will forget to turn the crockpot on before leaving for work, and I come home to cold, uncooked dinner. I cannot think of anything worse than expecting a warm delicious dinner and then finding a cold mess.
If that had happened today, I think I would have cried.
Shmanyways, when I got home I pulled the chicken out of the crockpot, shredded it, and dumped it back in. I also cooked up some egg noodles to add to it.
I didn’t mean to get dumpings, as dumpling is apparently code for BIGGEST. NOODLES. EVER. My noodles were a lot larger than I prefer for soup, but ohh well.
Fun fact #2: One time when I was making chicken noodle soup, I accidentally put the noodles in the crockpot with the rest of the ingredients in the morning. Andrew was watching me as I did this and said “Um, are you supposed to cook noodles in a crock pot all day?”
I wanted him to think I knew what I was doing, so I answered with a confident: “Pshh, obviously!” I already suspected the impending noodle disaster, but I was in a hurry and didn’t want to admit I made a mistake (more I didn’t want to admit I made a mistake ).
I left the noods to cook all day, and hoped for the best. I arrived home to the most disgusting looking mess of noodle mush you have ever seen. The entire soup was ruined. To avoid an “I told you so” I tried to eat it anyway and pretend it was normal for your noodles to not be actual noodles anymore, and a mush of doughy yuckiness was totally cool and yummy-scrumboes to the max.
I ended up throwing it out, and enduring the torment.
Anyway, I’m sure you guys are smarter than me, but don’t do that. Cook the noodles separately.
I added my egg noodles in, and we were good to go!
I had a whole wheat bagel on the side for dipping purposes.
Delicious! Just like my mom used to make (although hers was better).
You could also make this in a regular pot, but I like to utilize my crockpot whenever possible, ’cause we’re in love.