When I was little, my mom made this homemade chicken noodle soup that was to die for. Every time I was sick. I could count on this yummy, creamy, delicious soup. I couldn't even tell you what she put in it (maybe I should ask her for the recipe) but it was delicious. So with some change-in-the-season coughs coming around, a runny nosed toddler, a croupy three year old, and a feverish 6 year old, it was time for some crockpot chicken noodle soup today.
Every child needs that one soup memory. That warm your soul, heal me when I'm sick, best mommy remedy.
This is that soup.
4 chicken breasts, thawed
4 c low sodium organic chicken broth (or homemade bone broth)
2 c carrots, chopped
1 c chopped celery
1 c frozen peas
1/2 yellow onion, diced
1 tsp garlic powder
1/2 tsp ground oregano
1/2 tsp basil
1 tbsp chopped parsley
1/2 package brown rice spaghetti noodles
Place all ingredients except noodles and 1 cup broth into crockpot. Cook on low 4 hours.
Break noodles into thirds and add with remaining broth to crock pot. Cook another 1-2 hours on low until noodles are tender. They will also add a creaminess to the soup. Let cool, top with chopped parsley and serve.
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