This is the most delicious soup I have ever had. It is even better the second day. I will try to add a picture soon. We've had a few blustery days here in Wisconsin and this soup will warm you right up! I used lovage and herbs from my garden and it felt so good to do so!
Sassy Priscilla's Excellent Crockpot Chicken Noodle Soup
3 Boneless, Skinless
6-7 cups of water
Penzey's Chicken Soup Base (or your favorite soup base)
2 whole carrots, pealed and chopped into rounds
Any other vegetable you enjoy
Handful of fresh chopped Lovage or chopped celery
*Sprigs of thyme, sage, and oregano or marjoram
*2 teaspoons ground ginger
Ground pepper to taste
Egg noodles (homemade - easier than you think and see recipe below, or packaged)
*If you don't have fresh herbs, use poultry seasoning instead of asterisked ingredients
Add everything but the noodles to your crockpot and set it to cook on low. The chicken should be cooked in 5-7 hours. When the chicken is cooked, take two forks and shred the chicken.
Cook your egg noodles separately and add to your crockpot chicken soup. Enjoy with some Beer Batter Bread or another crusty bread. It is an awesome dinner on a blustery day.
from All Recipes
2 1/2 cups all-purpose
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.