Rosemary Chicken Noodle Soup #Crockpot
Rosemary Chicken Noodle Soup prepared in your crockpot makes a wholesome supper without heating up your whole kitchen.
To begin, dice an onion. Set it aside for now.
Cut a pound and a half of boneless, skinless chicken breasts or thighs into 1 inch pieces.
In a large skillet, heat a tablespoon of cooking oil over medium high heat. When it is hot, toss in your chicken and cook just until it has some golden color on parts of the chicken.
Meanwhile dice 4 large peeled & trimmed carrots and 3 stalks of celery into 1/2 inch pieces.
When the chicken is partly golden, turn off the heat.
Pour 6 cups of water and a quart of chicken broth into a large (7 quart) crockpot. Add in your chicken.
Add in the onion, carrots and celery.
Sprinkle in a teaspoon and a half of rosemary leaves (2 tablespoons if you have fresh.) Cook this on low for 4 hours.
After it has cooked the 4 hours, add in 5 ounces of uncooked egg noodles.
Drop in a cup and a half of fresh baby spinach leaves.
Grab some parsley. If you have fresh, coarsely chop and add in about 1/4 cup. If you have dry parsley, add 2 teaspoons. Sprinkle in a teaspoon of black pepper, and then give the broth a quick taste. If you need some salt, add it now. Cook for about 15 more minutes or until the noodles are tender and spinach is wilted.
Enjoy your rosemary chicken noodle soup with a nice dinner roll or slice of wheat bread of you like. Click here for Printable Version: Rosemary Chicken Noodle Soup – Crockpot
