Wednesday, June 4, 2014

Crockpot Chicken Noodle or Rice Soup or both!

My friend Kymm of Will Work For Eskimo Kisses had the best Crock Pot Chicken Soup Recipe on her blog a few months ago.  I've made it a couple times and recently while my family was overwhelmed with a pass-it-along virus I decided to mix up the recipe a little.  I decided that we could have noodle or rice soup, or both.

I made the base of the soup first and at the end allowed each family member to choose pasta or rice to add.  We had both on hand (already cooked) and the benefit to this is there was more broth and the leftovers didn't have the swollen noodle issue most soups have.

So here you go, sick or not this soup is fantastic!

Crock Pot Chicken Noodle or Rice Soup 

2 frozen chicken breasts 
4 cups water 
4 cups chicken broth 
1 tsp seasoned salt 
1 tsp salt 
1/4 tsp pepper 
1 small onion, chopped 
2 carrot, chopped 
2 stalks celery, chopped 
2 tbsp dried or fresh parsley 
1/2 tsp basil (or a few fresh leaves)
2 sprigs of rosemary 
1 bay leaf 
cooked noodles or rice  

Place all ingredients except for noodles/rice in crock pot. Cover and cook on low for 7 or 8 hours. Remove bay leaf and rosemary sprigs from pot. Using two forks, shred the chicken meat.

Add rice or noodles to the finished soup and serve!  

Note: If you want to cook the noodles in the crock pot add about 6oz of noodles (I recommend a firm kind) 30 minutes before serving.

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