Homemade Chicken Noodle Soup

This is a lunchtime favorite for my kids. I grew up on Campbell’s chicken noodle soup but this is a thousand times better plus it is not so salty and is made with ease in the slow cooker requiring very few ingredients. The only work is having to chop all your fresh vegetables but they will taste so good. I also like to chop the carrots into pumpkin shapes for fall and hearts for special days or sometimes just because.

Ingredients:

• 1 whole raw chicken (skin, bones and all… just don’t forget to take out the bag of giblets)
• 32 oz container of chicken broth
• 2 pounds carrots (cut into desired shapes)
• 4 stalks of celery (diced)
• 1 onion (I just dice it into eighths)
• 1 Tbsp Italian seasoning
• salt and pepper to taste
• 16 oz bag wide egg noodles or 1 cup uncooked ditalini noodles

Directions:

• Place a whole raw chicken in the slow cooker. Add a peeled carrot, 2 celery stalks, your onion, and Italian seasoning then fill your pot up with water. Cook 6 hours on high or 8 hours on low. I like to do this part overnight.
• The next morning strain your broth into a new pot, removing your chicken and adding a 32 oz container of chicken broth, carrots (shaped like pumpkins or hearts if you want to), and diced celery.
• Bring everything to a boil then turn down to a simmer until the carrots begin to soften (about 20 minutes).
• Shred your chicken and discard the skin and bones.
• Add your egg noodles (or ditalini), salt and pepper to taste, and the shredded chicken back to your pot, cooking until your noodles are soft (about 8-10 minutes).
• Serve warm and load your thermoses up!