Slow Cooker Chicken Soup from Scratch

The weather has been insane the past few weeks. While it’s remained consistently cold, the degree of cold has fluctuated from “this isn’t so bad” to “I don’t even want to step outside.”

With the varying degrees of cold have come colds. And lots of them. Everyone at work has been walking around with tissues stuffed in whatever pocket they can find. I don’t know about you, but when I’m sick what I really want is a big, steaming bowl of homemade chicken soup.

This is my favorite feel better chicken soup from scratch recipe. I love it not only because it tastes divine, but because I can pop everything into the slow cooker in the morning and by the time I get home from work, lunch is pretty much ready. I also love this recipe because garlic, rosemary and thyme all have medical properties and that’s why I put so much into my chicken soup.

Ingredients
8 cups of low sodium chicken broth
1 head of garlic, minced or a 3.15 tube of garlic paste
1 Rosemary stalk (you can use 1/2 teaspoon of dried if you don’t have fresh)
2 parsnips, cut into 1/4 inch slices
4 carrots, cut into 1/4 inch slices
4 celery stalks, cut into 1/4 inch slices
1 small onion, chopped
2 bay leaves
1 bunch of kale, ribs removed and leaves chopped
3 sprigs of Thyme (or 1 and 1/2 teaspoon dried if you don’t have fresh)
3-3 1/2 pounds of uncooked on the bone chicken (I used chicken leg quarters)
3 cups of uncooked thin egg noodles

Directions
Into a large slow cooker, place chicken broth, carrots, kale, celery, onion, parsnips, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place the chicken on the top of the veggies and place the lid on the slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

Scoop out the chicken and place it on a cutting board. Take out the bay leaves and throw them away. Add the noddles to the slow cooker, cover and cook on low for 20 minutes.

While the noodles are cooking, take the skin off the chicken and remove as much meat as possible, making sure to pick out any small bones. Throw any skin, fat and bones. Shred the meat that you pulled off the bones.

Skim the fat from the top of the soup in the slow cooker and throw out. Put the chicken into the slow cooker and give it a good stir. Serve hot.