Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup

Chicken noodle soup is almost universally loved. Taking a few minutes to pre-cook your vegetables in the oven results in a richer flavor, but can be skipped for time if necessary.

This soup provides great post-workout nutrition as it offers a good balance of carbs, protein, and fluids. This classic recipe is warm and easy to digest, making it an ideal recovery meal. Preparing it ahead of time in a slow cooker means every family member can grab their dinner on their own time, a plus when dealing with busy practice and game schedules.

Ingredients:

• 3 boneless skinless chicken breasts
• 2 (32 oz) cartons chicken broth
• 1 chicken bouillon cube
• 1 yellow onion, chopped
• 4 carrots, peeled and sliced
• 4 ribs celery, sliced
• 1 tbs olive oil
• 1 tbs minced garlic
• 1 tbs salt
• 1 tsp black pepper
• 16 oz extra wide egg noodles

Directions:

1. Preheat oven to 400 degrees. Salt and pepper both sides of the chicken breasts. Set them spaced out onto a sheet pan and cook in the oven for 20 minutes, until cooked thoroughly.
2. While the chicken is in the oven, dice the onions, peel and slice the carrots, and slice the celery. Place all the vegetables and garlic on a sheet pan and drizzle with olive oil. When the chicken is done, place the vegetables in the oven and let roast for ten minutes.
3. Let chicken cool slightly. Chop into pieces 1″ or smaller.
4. In slow cooker, combine chicken broth, cooked chicken, and vegetables. Cook on low for up to 8 hours.
5. When almost ready to eat, raise the temperature to high and add noodles, two cups water, and bouillon cube. Cook on high for 10 minutes or until noodles are soft.

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