Chicken Soup for the Lazy Soul
Do you usually have the energy to make dinner for yourself, let alone for the other 1-5+ people waiting for you to make it for them? If you’re like me, then no, no you do not have the energy (or want to…same thing). What if I told you with about 10 minutes before and after work you can make…oh…a bunch of dinners?! Do you have a crock pot? Of course I do! I’m lazy remember?! What’s easier than putting stuff in and pressing ‘on’? I know a can is pretty convenient, but there is a lot more you don’t want in that can…like BPA, MSG and the usual suspect-sodium. According to my list of MSG aliases, Progresso chicken noodle has at least 3 MSG monikers listed. I’ve also never cut myself using a crock pot vs. the can opener.
Homemade Chicken Noodle Soup*
- 8 cups water
- 3-4 medium carrots, cut into 1/4-inch slices
- 3-4 stalks celery, cut into 1/4-inch slices
- 1/2-3/4 cup onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 4 tsp pink salt
- 1/2 teaspoon fresh ground white or black pepper
- 1/4 tsp Italian (or other mixed) seasoning
- 1-2 lbs boneless skinless chicken thighs or breast (thawed)
The very last thing:
- 1/2-1 lb quinoa pagodas or other thick and/or funky noodle – cooked before serving
- In order of appearance place all of the ingredients, except the pasta, into a crock pot.
- Set the crock pot for a convenient time (8 hours = after work, etc.) and note that longer is better.
- 20 minutes before serving dinner, boil some water, and cook your noodles for the allotted time but leaving them a little al dente (firm) so they don’t over cook and become mushy in the hot soup broth.
- Pour all of your noodles in with the soup, or serve noodles individually for better noodle consistency when reheated (store remaining noodles and soup separately).
I won’t tell a soul that you put more effort into cleaning out your wallet than you did making dinner. Scouts honor.
*(sounds better than “Crock pot Chicken Noodle Soup.” sounds more homemade)