Saturday, November 2, 2013

Crockpot Chicken Noodle Soup

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I love soup on cold winter nights. I especially love soup that cooks itself while I'm at work. Combine these two things and you have Crockpot Chicken Noodle Soup.

  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
  • 2 slices ginger (approx. 1/4 inch thick each), peeled
  • 2-3 stocks fresh rosemary
  • 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
  • 1 container low sodium chicken broth (approx: 900mL—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

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