Chicken noodle soup (TMP Photo/A. McKinney)
This time of year, we all seem to get so busy with upcoming holidays, school events, and just the daily grind of life in general.
When I was growing up, my mom would ease the demand by using the Crockpot to make dinner. Everything my mother wanted to make for dinner that evening could be put into the Crockpot when she had time earlier in the day.
When we all came inside at different times, dinner was hot and ready without much more work on her part.
As I have grown older and become much more busy, the Crockpot has come back into my life in a big way.
It’s like magic – all of the flavors cook together, meat becomes tender, and it couldn’t be easier.
Therefore, I have decided to create a Crockpot cooking series on my YouTube channel. I will be showing viewers new and healthy Crockpot recipes every couple of weeks.
The first of these is a recipe for good old chicken noodle soup.
I cannot think of anyone who doesn’t love a bowl of homemade chicken noodle soup on a cool day, especially when the allergies begin to kick in.
1 pound chicken breast
1 1/4 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Italian seasoning
2 teaspoon lemon zest
1 Tablesposn extra virgin olive oil
6 cups low sodium chicken stock or broth (if using regular, reduce salt to 1 teaspoon)
3 sprigs fresh thyme (3/4 teaspoon dried)
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, smashed
2 Tablespoons lemon juice
2 cups egg noodles (whole wheat can be used)
Garnish with parsley
1. Season the chicken on each side with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 2 teaspoons of lemon zest and 1/2 teaspoon of Italian seasoning.
2. Heat the oil in a skillet over medium high heat. Sear the chicken on each side for 2 minutes per side until it is lightly browned. But, it does not need to cook through.
3. Place the seared chicken in Crockpot with chicken stock, 3/4 teaspoon of salt, 3/4 teaspoon of pepper, 1/2 teaspoon of Italian seasoning, thyme sprigs, as well as all the vegetables and lemon juice.
4. Cook on low for 6-7 hours or high for 3 1/2 to 4 hours.
5. Remove the chicken and shred it 15 minutes before it is ready to be served. Then add the shredded chicken and uncooked egg noodles
6. Wait until noodles are cooked and serve, and garnish the soup with fresh parsley if desired.
To watch a video of how to make this recipe, as well as other dishes, go to www.AprilMcKinney.com.