Classic Chicken Noodle Soup in the Slow Cooker

Whatever mysterious virus has graced my existence for the last week, has finally found a new patron: The Quiet Man. I made myself an absolute wah-wah baby when I was sick, staying in bed and wailing for frequent cups of cold water and buttered toast. I watched Pride and Prejudice, the BBC version, but on VHS, which means someone has to come and switch the tapes for you every couple of hours, and they'd better be quick about it because I can't bear to be apart from Elizabeth and Darcy. It's amazing how much lung power I still have, even when indisposed.

In contrast, the Quiet Man doesn't ask me for anything at all when he is sick. He heads off to work and holes up in his office to do paperwork, as a sort of self-imposed quarantine. I can't do much for him, except telephone and ask if he is OK. Long pause. "Yes." Are you still sick? Long pause. "Yes." Oh. Darn. Can I do anything for you? Long pause. "No."

But YES, I can do something for him. I can make him old-fashioned chicken noodle soup, a bonafide miracle food for the indisposed. It's good and comforting and it will cure whatever ails you faster than anything you can buy at the pharmacy. And if you make it in the slow cooker, it requires such a minimal amount of attention that you could easily make a steaming serving for anyone in your life who becomes ill this winter season. Ladle a bit into a jar and take it to an ailing neighbor or co-worker. Or stay home and eat it all by yourself. And stay well, while you're at it.

Money Saving Tips: Use bouillion cubes for the broth. You can use bone in skin on chicken; just remove bones and skin after cooking.

Classic Chicken Noodle Soup in the Slow Cooker

Estimated Cost: $ 3.00 for 4-6 servings

3 cups water

3 cups chicken broth

1/2 pound boneless, skinless chicken (toss it in frozen, if you like)

3 carrots,peeled and diced

2 ribs celery, peeled and diced

1 large onion, minced

2 tablespoons chopped fresh parsley, or 1 heaping teaspon dried

pinch of dried rosemary

pinch of dried thyme

2 ounces egg noodles, or broad pasta noodles

salt and freshly ground black pepper

Add all ingredients to the slow cooker EXCEPT the noodles. Cook on high for 3-4 hours, or on low for 6-8 hours. Remove chicken from pot and shred; return to pot. Add noodles for last 30 minutes of cooking. Taste soup and add salt and pepper to taste.
Next Up:

Creamy Potato Soup in the Slow Cooker