Here’s one of my all-time fave comfort foods. And it’s easy to whip up a batch even without a Slow Cooker. But if you have a Cooker, you can make a really easy version with the richest, most concentrated Chicken Flavour you’ve ever tasted. After you’ve made it once, you won’t even need a recipe!
What you need:
4-6 Chicken Thighs (depending on size), skinless and boneless
1 cup / 250 ml Carrots, sliced 1/4 in. / 1 cm
1 cup / 250 ml Celery, sliced 1/4 in. / 1 cm
1/2 cup / 125 ml Onion, diced small
1/2 cup / 125 ml Sweet Corn Kernels, canned or frozen (optional)
1/2 cup / 125 ml Green Peas, canned or frozen (optional)
1 tsp. / 5 ml Thyme
1 tsp. / 5 ml Parsley
1 Bay Leaf
1 clove Garlic, minced or pressed
6-8 cups / 1.5-2 L Chicken Stock, Salt free or low-Salt
Salt and Pepper, to taste
4 cups / 1 L Egg Noodles, cooked and drained
What you do…
Place the veggies and spices and 1 tsp. / 5 ml Salt in the bottom of the Slow Cooker and toss to coat.
Rub the chicken liberally with Salt and Pepper and place on top of the veggies.
Gently pour in the Chicken Stock and toss in the Bay Leaf.
Cook on low for 6-8 hours, until the Chicken falls off the bone.
Remove the Chicken about 15 minutes before serving and shred into bite-sized pieces.
Add the shredded Chicken and cooked noodles back into the soup 5-10 minutes before serving, to reheat. Taste for Salt and Pepper and adjust of necessary.
Make lots! Folks will want seconds – as they do so often with luscious, flavourful Slow Cooker Dishes – and freeze any leftovers in individual or meal-sized portions.
~ Maggie J.