Monday, November 25, 2013

warm food on a bitter cold day

On Saturday the temps took a nosedive plummeting into the mid 20's. We didn't have much planned besides lunch with Nicks mom and his sisters after that we stopped by Trader Joe's to pick up a few things and headed home in time for the kids to take their naps. I then got to work in the kitchen and made our favorite chicken noodle soup. This particular recipe calls for it to be done in the slow cooker so it would also be great to have going one night during the week too.


  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced 
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2 stocks of fresh rosemary
  • 3 cloves of garlic peeled and pressed
  • 4-6 boneless, skinless chicken thighs
  • 1 carton chicken broth (approx: 980mL—if not using wine add additional broth)
  • 1 cup white wine (optional but highly recommended)
  • Coarse salt and ground pepper to taste
  • 2 cups egg noodles

Spray crockpot with non-stick spray
Add carrots, celery, onion, garlic, ginger and rosemary
 Arrange chicken on top of vegetables
Add broth, salt & pepper
Cook on low for 8 hours (don't try to cut corners and cook on high for 4 hours because your veggies will not be done- trust me I know)
Discard rosemary and ginger and remove chicken. Shred chicken with two forks and put back into pot
Add noodles and cook on high for another 20-30 minutes

Serve with a rustic bread or the classic grill cheese 

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