I’ve been sick all weekend, so that means holing up indoors and stuffing my face with food. I think the only productive thing I did all weekend was two loads of laundry today. My YouTube music of choice today is The Rolling Stones. It’s been interesting, because I never thought I liked rock, rhythm, and blues… and now their music is kind of growing on me. It must be my old age. Or perhaps the fever is getting to my head. 😛
Actually, I don’t think I have a fever (not that I actually checked), because you know the old saying, Feed a cold, starve a fever? Well, I’ve fed myself nonstop all week… so I must have a cold, not a fever. 😉 In fact, my belly is so full now, it’s actually hurting. But that’s another blog post. (Stay tuned for dessert right after this. ;))
Anyway, since I’m sick, I guess the most logical dish to make is chicken noodle soup, eh? And because I live alone, this recipe I found on 101 Cooking for Two was perfect, so I wouldn’t have to half the recipe like I usually do. Even so, this makes four servings, so I end up with one to eat today and enough leftovers for three more meals. It gets kind of boring to eat the same thing for a week, but hey–what’s a single girl to do?
I took this opportunity to use up whatever I had on hand at home–carrots, Chinese noodles, brown mushrooms, ginger, garlic, chicken bouillon, chicken breasts–so my version isn’t entirely true to the recipe on the web site, but I think it came out okay. I had to go buy two stalks of celery and bay leaf to make this dish though. In the process, I learned the German word for bay leaf (Lorbeerblatt), so that was cool.
I think “proper” chicken noodle soup uses egg noodles, but I didn’t have any on hand and didn’t feel like buying more pasta, so I was left with the option of either using spaghetti or Chinese noodles. I went with the latter, and it turned a bit mushy in the pot after one hour of cooking, but it was still edible. I wonder if egg noodles would have held up a bit better?
The original instructions warned about not having enough liquid for soup, and true enough, even though I topped off with a bit more liquid, I think it could have used even more. There was just enough soup to cover all the ingredients, but not much more. I think if I made this again, then I would add a lot more broth.
Crock Pot Chicken Noodle Soup for Two
Prep time: 10 mins
Cook time: 4 hour
Total time: 4 hour 10 mins
Yield: 4 servings
- 2 skinless boneless chicken breasts trimmed and cut into about ½ inch cubes
- 32 oz (946 ml, 907 g) chicken broth
- 2 carrots <– I used 3 carrots
- 2 stalks celery
- 1 medium onion <– I only had half an onion
- ½ t salt
- ½ t pepper
- 1 bay leaf <– I used 2 leaves
- 1 ½ cup (57 g) dry noodles
- I also added a knob of ginger and some garlic cloves, sliced up
- This is a 4 serving recipe. You can cut in half easily but really you want a few left overs don’t you…
- Peel and cut two carrots into medallions, a medium onion chopped and slice two stalks of celery. (I also added my extra carrot, ginger, and garlic here.)
- Trim and cut 2 skinless boneless chicken breast into cubes.
- Add the chicken and veggies to a small slow cooker (3 ½ qt.). Add ½ tsp of salt and pepper, 32 oz of chicken broth or stock, and one bay leaf. Add 1 – 14 oz can more broth if you want a lot of liquid in your soup. Most of you will want this extra broth.
- Cook on low for 4 hours. After the first 3 hours, add 1 ½ cups of dry noodles and let cook the final hour. If you like a lot of noodles add another ½ cup of noodles BUT do not do this without adding the additional broth from previous instruction.