Crock Pot Chicken Noodle Soup with Quinoa and Vegetables

As I mentioned in an earlier post, someone I know isn’t feeling very well. I offered to make a few different kinds of soup to hopefully help them feel better.  What is better when you are feeling under the weather than a nice hot bowl of homemade soup?

I am adding quinoa to this chicken noodle soup for the protein alone.  Just a little boost when you aren’t feeling up to par.

This will give my friend some homemade soup, for the freezer, for whenever they feel like eating some.

I am making this Crock pot version of Chicken Noodle Soup, an Italian Lentil soup and then my absolute favourite, I don’t feel well soup…. Potato soup with dill and cream cheese.  I will post the recipes for the other two as I make them.

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Sandie

Here are my ingredients. (This time I forgot to add the bay leaves and olive oil to the picture!)

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I began by washing, peeling and cutting the carrots, celery and onion.  I probably used about 1/2 of that onion because it was so big! I chopped everything right into the crock pot.

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I laid the chicken breast pieces right on top of the chopped vegetables, drizzled it with a bit of olive oil and then sprinkled the rosemary, parsley, thyme and poultry seasoning on top of that.

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I sprinkled the quinoa on top of the chicken and vegetables.

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Poured in the broth and then set the crock pot to low and cooked this for about 7 hours.

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When everything was fully cooked, I removed the chicken breasts to the cutting board to shred.

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I added the egg noodles to the crock pot and turned it up to high until the noodles were cooked, about 15 minutes.

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I returned the shredded chicken to the crock pot and tasted it.  I didn’t add any salt or pepper, I wanted to leave that up to the receiver to decide if they wanted any.

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A wonderful smelling pot of homemade chicken soup with vegetables and quinoa!

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Once cooled I transferred the soup to a plastic container ready for the freezer and transport to my friend!


 

Recipe

Crock Pot Chicken Noodle Soup with Quinoa and Vegetables

Preparation Time: 25 minutes  Cooking Time: 6 – 8 hours  Servings: 9

Ingredients

  • 3 boneless, skinless chicken breasts
  • 3 large carrots
  • 3 celery stalks
  • 1 medium onion
  • 2 tbsp. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. parsley
  • 1 tsp. poultry seasoning
  • 3 bay leaves
  • 1/2 cup uncooked quinoa
  • 4 cups low sodium chicken broth
  • 1 1/2 cups uncooked egg noodles

Directions

  1. Wash, peel and chop celery, carrots and onions, chopping right into bowl of crock pot.
  2. Layer chicken breasts on top of vegetables.
  3. Drizzle the olive oil over the chicken breasts.
  4. Sprinkle chicken with the rosemary, thyme, parsley and poultry seasoning.
  5. Next sprinkle the quinoa on top of the chicken and vegetables.
  6. Pour the chicken broth over top of everything in the crock pot.
  7. Cook on low for about 7 hours until everything is fully cooked.
  8. Remove chicken from crock pot and place on cutting board.
  9. Add egg noodles to crock pot and turn it up to high heat until noodles are cooked, about 15 minutes.
  10. While noodles are cooking, shred chicken.
  11. Add shredded chicken back to crock pot and stir to combine.
  12. Season with salt and pepper if desired.
  13. Freezes well in tightly sealed container.

 

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