Crockpot Chicken Noodle Soup (no soda on the side)

I'm back! and unfortunately..I'm sick.

For those who don't know me personally, I don't get sick very often. I take very good care of my body and when times like these occur I don't know what to do with myself! So I do the only thing I know I can do... find a fix and fix it quick. I'm not one to take medicine or go to the doctor for any little illness unless deemed absolutely necessary, so I've taken it upon myself to try different home made tea blends, soups, and even aromatherapy in hopes of getting rid of the virus I've contracted.

I initially knew I wanted to make a chicken noodle soup. My throat has been inflamed, itchy, sore, swollen and uncomfortable and I needed something warm yet tasteful to enjoy during my time of recovery. I'm always looking to get the best quality, healthy meal out of anything I whip up, so I took it upon myself to create a low sodium chicken noodle soup instead of buying a can full of soup with added preservatives and 10000000mg of sodium (yuck!!)

Anywho, below is my recipe and it was AMAZING! (I say was because I may or may not have outdone myself and eaten the entire crock pot of soup in less than 2 days...oops) It's also affordable! The ingredients cost me roughly 23$ and if portioned CORRECTLY (don't be like me) will last you at least 5 days. Y'all enjoy!

*btw, I will give a quantity of ingredients but you can add more or less to your preference. It's your soup!

Ingredients needed:

-1 lb bag of carrots

-3 stalks of celery

-Italian parsley

-3 tbsp extra virgin olive oil

-creole seasoning blend (optional! Guidry's ~$3)

-6 cloves garlic (I buy them in container already peeled)

-1 tbsp Salt/Pepper/Herb dry seasoning to taste

-1 bag of egg noodles (No yolk noodles are great and the least in sodium under $2 per bag)

-fresh thyme, sage, rosemary (If you shop at rouses they sell the three together for 2$)

-6 cups low sodium chicken broth (I got the organic because it was super low in sodium and the healthiest alternative, aroung $1.30 per box)

-Lemon juice (fresh or sold by a bottle)

-1.5 lb chicken breast boneless skinless (organic is always better!!! ~$7)

First things first... wash your food!

Make sure you wash your veggies and chicken (even if it says washed 3x whatever whatever whatever wash it again!)

This recipe is super super easy!

1. Take your chicken breast and lay them on the bottom of the crock pot. Try and evenly distribute them so the vegetables can sit right on top.

2. You want to chop up your celery,carrots, and garlic and add them into your slow cooker along with a cup of Guidry's seasoning blend (optional, but I'm from Louisiana where doing extra is always greater). Also add your thyme, sage, rosemary into the mix as well!

3. After adding your chicken and veggies, add 1 tbsp of ground black pepper, salt (I use pink himalayan or sea salt) and any herb seasoning blends you would like to add flavor to your soup.

4. Take 6 cups of your chicken broth and pour into the cooker along with 3 tbsp of extra virgin olive oil!

LET THIS COOK ON LOW FOR 7-8 HOURS....

8 hours later....

Your soup is done! Now lets add the noodle!

5. Take out your cooked chicken breast and chop them into small pieces. If you did this correctly the chicken will be EXTREMELY tender to cut and likely end up looking shredded.... that's ok! You're doing great!

6. Take 2 cups of your egg noodles (I'm gonna be honest here... I added pretty much the whole bag, but be mindful that the more noodle you add the less of the sauce you're going to be able to enjoy.) and 1/2 lemon worth of juice or squirt a little from the bottle you have (no real limit here). Add your parsley (cut up or whole) on top let cook in the crock for 10 minutes or until noodles are soft. Enjoy!

XOXO,