After all the junk food, rich food and fattening food of the holidays; now, I just want something healthy. So I shuffle through my recipes looking for something that wouldn’t send my body into sugar shock (anymore than it already is). Vegetables? Does anyone really just eat vegetables? (Note: I like vegetables when they don’t taste like vegetables.)
Apparently, all my recipes are lacking the healthy component. Darn. Well, everyone knows that Chicken Noodle Soup is healthy, of a fashion. Plus it is cold, somewhere – why is it 70F in January in the mountains? Where is all the snow?
Anyways, chicken noodles soup will at least make you feel like you are eating healthier than you have been. Thank goodness.
prep time: 10 minutes
cook time: 8 hours
total time: 8 hours 10 minutes
What You’ll Need:
1 lb chicken thighs
1 cup carrots chopped
1 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1 bay leaf
1 tbs onion
1 garlic clove
2 celery stalks
1 carton chicken broth (32 oz)
2 cups egg noodles (for a healthy option try the vegetable noodles)
Mix Up the Goodness:
1. Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery, and broth, in that order, into slow cooker. (I like a pinch of oregano too.)
2. Cover and cook on low 8-9 hours. With a fork shred up the chicken.
3. Stir in noodles, increase heat and cook 20 min.
Great with butter rolls – WAIT that isn’t healthy at all. Oh well.