The best, easiest, yummiest crock-pot chicken soup I've ever made

Did I mention we've got great neighbors? Cuz man, we got great neighbors! My new neighbor and good friend Cathy recently shared with me a super easy, super yummy recipe for chicken noodle soup. In a crock pot no less!

And it couldn't have come at a better time. 

Last Friday we took the girls out to dinner and, after stopping in two different places with long waits, ended up at a burger joint, Crave. Seriously good as far as burgers go. Also, seriously greasy as far as our normal diet goes. That night I must have run to the bathroom at least 6 times to empty my stomach. TMI? Oh well. I chalked it up to greasy food. 

Until our three year old got it, too. 

So apparently, we were visited by the mysterious stomach bug that seems to be visiting lots of people round here lately, and apparently New York, too, according to Cathy. 

Luckily, I had a secret weapon. Cathy's chicken noodle soup. 
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​Now, I have tried my hand at many a soup, but never chicken noodle. There is something about it that is so comforting and amazing when it's done right. And really, it's all about the broth, isn't it? I was a little scared of broth. Sounds silly, but a good broth can be an art. And there's a huge difference between broth, stock and bone broth. 

Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken), usually simmered for a short period of time (45 minutes to 2 hours), is very light in flavor, thin in texture and rich in protein.

Stock is typically made with roasted bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone) and is usually simmered for a moderate amount of time (3 to 4 hours).  

Bone broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger (http://nourishedkitchen.com/bone-broth/)

Bone broth is super good for you. It is very rich in protein and minerals, can support detoxification, and is rich in gelatin, which is great for nails, skin, and digestive health. And it tastes soooooo good!

Cathy's "throw it all in hodge podge" recipe creates a bone-style broth base that really makes the soup amazing. And super easy because you can prep the night night before, use your crock pot, and still end up with deliciousness!

Yield: Depends on your crock pot, how much veg and noodle you like. I ended up with a LOT of soup, but it freezes fabulously. Adapt as needed to fit your fam. I tend to taste and adapt as I go to get the flavor and amount of veg and noodles I like. 

Ingredients

• One whole chicken   *organic if you can
• 3 - 32 oz.  boxes chicken broth    * I liked Pacific Foods
• Bag 'o baby carrots
• Bunch of celery
• 1/4 to 1/2 tsp or more garlic (lazy or cloves minced) to taste
• Italian seasoning - start with 1 tablespoon and add to taste
• Rosemary (minced fresh, dried start with 1/2 tsp and add to taste, or a drop or two of Rosemary essential oil)
• About 1/3-1/2 of a 12 oz bag dried noodles you like    * I used Manischewitz fine egg noodles

Instructions: 
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1. Clean all the stuff out of the cavity of your chicken. If you like the gizzards, you can add them, but I tend to take them out. Place chicken breast up in your crock pot and add 3 boxes of chicken broth. Cook on low over night. 
2. Prep your veg by slicing up carrots, celery, mincing garlic and placing everything, including seasoning and rosemary in a large ziplock bag in the fridge. 
3. Some time the next day when you've got a free minute, clean off your chicken. This is a messy process! I found it easiest to pull large chunks directly from the crock pot, cut them and place them in a large bowl. Then as I got down to smaller bits and bits with bones, I used a slotted spoon to pull out manageable chunks at time to clean off. Make sure you get all the bones off. There are lots of little guys in there! Strain as needed, then add back in your chicken. 
4. Keeping your crock pot on low, grab that bag 'o veg you thought ahead  to prepare and add everything to the crock pot. You can add your seasonings now if you didn't already add them to the bag. The veg needs a few hours to get nice and soft. 
5. About an hour before you plan to eat, add your noodles. 

You are gonna love this with some good, crusty bread, maybe a smear of Boursin or real butter, and if you've got one, a fire roaring in your hearth. Seriously yummy, seriously easy, seriously good broth.

Thanks Cathy!​

PD: we are now all on the mend and the tummy bug never got past the two of us, thankfully :)