Would you believe that I actually didn’t have time to make something in the slow cooker? Isn’t the point of a slow cooker to save time? Ha! I was way too much of a rush this morning to prep my soup so I just made it when I got home tonight. Tonight’s meal is therefore no longer a slow cooker chicken noodle soup but just a plain ol’ chicken noodle soup. I served it with plain grilled cheese sandwiches on sweet & sour rye bread (Dimpflmeier bakery for the win!) for the boys and grilled cheese and apple (thinly sliced granny smith) for moi.
I didn’t really follow a recipe for the chicken soup and pretty much threw everything and anything I had in the fridge into it.
Chicken Noodle Soup
1 tbsp olive oil
1 cup onion, diced
2 tsp garlic, minced
1 container mushrooms (227g), sliced
2-3 medium carrots, roughly diced
3-4 celery stalks, diced
1 green bell pepper, diced
1/2 cup, frozen green peas
1 1/2 cups chopped chicken (I had leftover meat from picking the bones after making the broth on the weekend)
6-8 cups (or more? I eyeballed it!) home made chicken broth
1 cup thin egg noodles
1 tsp italian seasoning
In large stock pot, heal oil and cook veggies until softened. Add chopped chicken, italian spices and broth. Simmer for 10-15 minutes. Bring to a boil and add noodles and cook as per instructions (3-4 minutes) Add frozen green peas, simmer until peas are cooked. Salt and pepper to taste.
I decided I wanted to make a thicker creamier soup (a half-assed cream of chicken really) Hence you need to add:
3 tbsp butter
3 tbsp flour
1/2 cup milk
Melt butter, stir in flour and cook until flour has a nutty scent/flavour (make a roux!) add to soup and cook for about 5 minutes until broth thickens. Add milk (or cream if you want to really be naughty…) heat through and serve.