Chicken Soup – A Tradition of Health

By Victoria Heerschap

It’s no wonder that the first thing that comes to mind when you’re sick is chicken noodle soup. The healthy reputation of chicken soup is pervasive in our culture; the media shows us cozy images of its restorative powers, and I’m sure we’ve all seen versions of Canfield and Hansen’s Chicken Soup for the Soul. So, is chicken soup really a cure-all? There are some who scoff, and some who swear by it, but either way, it’s delicious!

Whether or not it battles illness on the physical level, chicken soup is an unbeatable pick-me-up when you’re feeling under the weather. With reports of the flu coming from our mountain’s schools this month, a homemade chicken noodle soup made with love is just what the doctor ordered. This crock-pot classic cooks itself, and you’ll love the way your house smells all day.

Chicken Noodle Soup Recipe

Makes 4-5 servings

Ingredients:

1 lb. boneless, skinless chicken breasts

4 carrots (peeled and sliced)

1 yellow onion (diced)

3 stalks celery (sliced)

2-4 cloves garlic (minced)

6 cups chicken broth

1 ½ tsp dried thyme

1 bay leaf

S&P to taste

6-10 oz wide egg noodles

Directions:

Place the chicken breasts in the bottom of your slow cooker and sprinkle with the thyme, salt, and pepper. Cover the chicken with the prepared carrots, celery, onion, and garlic. Add the chicken broth and bay leaf and cook on low for 6 to 8 hours. (If you’re in a hurry, you can cook the soup on high for 3 to 4 hours, but I prefer the flavor when it’s cooked on low.) Remove the chicken to a bowl and shred using two forks. Return the shredded chicken to the crock pot and add the egg noodles.  Continue to cook on low for about 20 minutes, or until the noodles are soft. You can serve this with a garnish of parsley, or just as it is!