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You don’t have to be fighting the sniffles to appreciate a steaming bowl of homemade chicken noodle soup. As temperatures outside drop lower and lower, warm comfort foods rise to the top of the list.
This chicken noodle soup could not be any easier to make, especially with the help of your slow cooker. The slow cooker is an essential appliance in my kitchen, because not only does it let you relax and tackle other household tasks while it does all the work, it makes whatever dish you are cooking all the more succulent.
And don’t be afraid to be creative! The best recipes often result from doing massive refrigerator and pantry clean-out, so feel free to use whatever leftover veggies you have on hand. In this particular batch, the addition of sweet corn kernels provides a crunch factor that compliments the tender chicken and chewy noodles.
1 lb cooked chicken breast, shredded
2 large carrots, chopped
1 cup sweet corn kernels
3 large bouillon cubes
1 tsp salt
¼ tsp black pepper
6 cups water
4 oz uncooked rotini pasta
Into a large slow-cooker, toss carrots, corn, and chicken. Dissolve the bouillon cubes in ½ cup hot water, and add to the pot. Pour in salt and pepper, and then the water. Set the cooker to “high” and let the mixture simmer for 3½ hours. Add the pasta, and cook for 30 additional minutes.
Makes 6 servings.
(Photo Source: Emma Waugh)