Autumn Leaf

 

Chicken Noodle Soup is the ultimate comfort food; the one thing everyone craves when they’re sick or when it’s cold and nasty outside. This one will make your whole house smell wonderful ALL DAY LONG.

 

Slow Cooker Chicken Noodle

 

1 1/2 pounds chicken breasts

1 onion, chopped

3 carrots, coarsely chopped

2 ribs celery, sliced

1 teaspoon thyme

1 teaspoon rosemary

3 cloves garlic, crushed

1 bay leaf

10 cups chicken broth

8 ounces egg noodles

 

Dump all ingredients except noodles into slow cooker. (Don’t you just love recipes that say “dump”?) Cover and cook on low 8 hours. Remove chicken and shred. Discard bay leaf. Return chicken to slow cooker and add egg noodles. Continue cooking until al dente, 20 to 30 minutes. Serve hot with fresh-from-the-oven dinner rolls or buttermilk biscuits.