Chicken Noodle Soup Recipe
Nothing says cozy, comfy, happy home like a great homemade chicken noodle soup after a long, hard day. My happy hubby won’t eat canned soup anymore since I started using this recipe. There really is something special about making a soup from scratch. To me the taste is just something that cannot be attained from a can or at a greasy spoon diner. This is my version of the weight watchers classic 1pt recipe. The only thing I have changed is just using boneless, skinless chicken instead of a whole cut up chicken.
2 boneless, skinless chicken breasts
2 medium Carrots — peeled and chopped
1/2 cup onion — peeled and chopped
2 Stalks celery — coarsely chopped
2 1/2 teaspoon Salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 qt Water
2 1/2 cups egg noodles
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile cut chicken into bite-size pieces. Add back to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.