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The weather around here was pretty crazy this weekend, and it didn’t look like I was going to be making it to the grocery store. The perfect type of day to make dinner in the slow cooker. So I decided to rummage around the kitchen and see what I could come up with for a healthy, warm, homemade dinner.
After going from the fridge to the freezer to the pantry and back again, I realized I had a chicken carcass in the freezer from a few months back. I’m not the most savvy with the slow cooker, but I’m working on it! So I decided to toss it in, and get to work on homemade chicken noodle soup. Here is what I used:
- 1 chicken carcass
- 1 tsp poultry seasoning
- 2 tsp thyme
- 1 clove garlic, minced
- 10-12 cups water
- 3 TBSP parsley, chopped
- 8 oz noodles (I used rotini)
- Salt and pepper to taste
I put the frozen carcass in the slow cooker, added about 6 cups of water, the poultry seasoning, thyme, and a little bit of salt and pepper. Leave that to cook for about an hour and a half to two hours. Once that had cooked for a while, I came back, began shredding the chicken and removing all of the bones.
With all the bones removed, I was left with a great chicken broth that had quite a bit of chicken.
After the bones were removed, I tossed in the garlic, parsley, 4 cups of water, and continued to let it cook for another couple of hours.
About 20 minutes before we were ready to eat, I added in the vegetables (mine only had peas this time – I really needed to go to the store!) and the noodles, and stirred.
Most people would add celery to a chicken noodle, but honestly, celery isn’t my personal favorite, and I didn’t have any. Here is the finished soup
Mine was a fairly thick soup, but I prefer it that way. If you don’t like such a thick soup, just add a bit more water until it is the consistency you like.
This turned out to be a perfect meal for a rainy, windy, Saturday, and there was plenty left over for lunch the next day! This is already making it into my rotation of winter meals since it checks most of the boxes: uses leftovers; healthy; and creates more meals than just one.
I cooked this on high for about 4½ – 5 hours since I was home all day, and didn’t start it until after noon. If I was making this on a week day, I would toss everything in (except for the vegetables and noodles), and let it cook it on low all day. Add the vegetables and noodles, and by the time the table is set, the soup is ready to go!
You can also cook the carcass on low overnight. Remove the bones in the morning, and then let the soup cook on low throughout the day.
This was also a great meal for a toddler. She can easily pick up the noodles, cooked vegetables, and shredded chicken, and really isn’t too messy. With the ingredients being so kid-friendly, it prevents you from having to make 2 meals (which I know I don’t have time to do!) This soup really was a win-win all the way around.
What is your favorite winter meal?