Recipe of the Week: Crockpot Chicken Noodle Soup

The following recipe for Crockpot Chicken Noodle Soup is from SurvivalBlog reader E.J..

Ingredients

• 2 Tbsp canola oil
• 1 onion, chopped
• 1⁄2 tsp salt, divided
• 1⁄4 tsp black pepper (more or less, to taste)
• 1 cup baby carrots
• 1 lb bone-in, skinless chicken thighs
• 1 1⁄2 lb skinless chicken breasts (and be ‘bone-in” type)
• 1 bay laurel leaf
• 5 cups of chicken broth (fresh, frozen, or canned)
• 2 Tbsp chopped dill
• 1 cup frozen peas and carrots, thawed
• 1 1⁄2 cup vermicelli, broken into 2-to-3-inch long pieces, cooked separately and drained.

Directions

1. In a large skillet, heat oil for 30 seconds on medium. Add onion, 1⁄4 tsp salt, and pepper. Sauté for 5 minutes.
2. Add carrots; sauté for 5 minutes.
3. In a large crockpot: Arrange the chicken. Sprinkle with 1⁄4 tsp salt. Top with carrots, onions, and a bay laurel leaf. Add broth.
4. Cover and cook on low for 6 hours.
5. Remove chicken from the crockpot. Cool. Dice the chicken. Discard the bones.
6. Strain the soup, discard the vegetables — set those aside to feed to your chicken flock.
7. Remove and discard the Bay Laurel leaf.
8. In the crockpot, combine broth, chopped chicken, dill, peas and carrots, and vermicelli. Cook on high for just 10 minutes.

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