Homemade Chicken Noodle Soup

The Cold and the Flu are constant unwanted visitors in our home during the Fall/Winter Season since we have one school age child. I finally attempted making this classic "feel better" food staple from scratch...well almost from scratch. :) I used the skin and bones from bone-in fryer chicken breasts to make the chicken stock. You don't have to do that for this recipe. For me, it was a two day process making the stock one night and the soup another night because I have two small kids needing attention. The homemade stock was out of this world good! You may simply purchase organic chicken stock if you don't have the time or patience to make your own stock. :)

Here's the recipe. Enjoy!

Crock Pot Chicken Noodle Soup

Ingredients

3-4 lbs. chopped chicken
4 cups water
2 Qts. Organic Chicken Stock
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. pepper
1 small chopped onion
1 minced garlic clove
2 chopped carrots
3 chopped celery stalks
1/4 fresh chopped parsley
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1 bay leaf
6 oz. homestyle noodles (I used Amish homemade dried noodles)

Preparation

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5-6 hours. Add the noodles and cook another hour or until noodles are done (1/2 hr. on high). You may also cook the noodles separately for a quicker method and add them in prior to serving.