Chicken Noodle Soup

This all stemmed from the worse case of the flu I've had in a VERY LONG time!!!  I knew I had to eat something with subsistence on day 2, but nothing sounded good.  Chicken noodle soup is JUST what I needed!

Obviously, I didn't leave my house for any ingredients.  I had everything here!  YAY!  I had celery pre-washed, peeled a few carrots, chopped a couple leftover onion pieces that were already peeled, grabbed frozen boneless skinless chicken breasts from my freezer, added some seasoning and that's about it!  Easy, easy, easy!!!!

Use whatever kind of noodles you like here.  I had some large shells, which were kind of fun for a change because they held in some of the chicken and veggies with each bite!  Mmmmmmm!

Ok, here's what you came for!

Chicken Noodle Soup

Ingredients: (Makes approx. 6 servings)

2 FROZEN large boneless skinless chicken breasts (you can use thawed and cut down cooking time)

3-4 stalks celery, chopped

3-4 carrots, chopped

1 onion, chopped

8 cups water

6 chicken bouillon cubes

1 Tbsp. Mrs. Dash original 

1 tsp. salt

2 bay leaves

1-1.5 cups uncooked pasta

Directions: (Use a 5 Quart or larger Slow Cooker for this Recipe)

Place your frozen chicken breasts in the bottom of your crock.

Add your chopped onions, celery and carrots.

Add Mrs. Dash, salt, bay leaves and chicken bouillon cubes.

Pour the water over the top.

Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

Shred your chicken either by taking it out and pulling it between two forks, or like I did, by pulling it apart in the crock with tongs!

Turn your crock to warm and add your pasta about 20 minutes before serving.

Enjoy!