Country Chicken Noodle Soup is one of my husband’s comfort foods. His mom made it when he was growing up, so eating it means that “all is right in the world.” If you aren’t a fan of de-boning chicken (my husband does that for me), you can substitute boneless chicken breasts as mentioned in the recipe. If you do use a whole chicken, however, you can enjoy the added nutritional benefits of bone broth without actually having to collect and boil bones. Want to learn more about bone broth? The Nourished Kitchen has tons of information about bone broth and some of its nutritional benefits. Additionally, Country Chicken Noodle Soup uses lots of fresh veggies and herbs, so you can feel really good about feeding it to your family. Having grown up in a home where our soup usually came from a can, I can say that if you can plan ahead enough to make soup from scratch, the flavor is soooo much richer and more satisfying.

 Even a small chicken will yield enough meat that you only need to use part of it. Save the remainder of this moist, flavorful shredded chicken for another quick meal like California Beans & Rice, and get two meals out of one!
Country Chicken Noodle Soup
2 onions chopped
2-3 carrots, sliced
2 stalks celery, sliced
2 tsp. salt
¼ tsp. pepper
½ tsp. basil (or 2 tsp. fresh, chopped basil)
¼ tsp. leaf thyme
3 TB dry parsley flakes (or 3/4 cup fresh, chopped parsley)
1 10 oz pkg frozen peas
1 2 ½ lb whole fryer
(or 1-2 lbs boneless chicken breasts)
4 cups water
1 cup noodles (egg noodles)
Place all ingredients in crock pot, except noodles, in order listed. Cover and cook on low 8 hours (high 4-6). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return half of meat to pot. Add noodles and turn heat to high. Cover and cook 1 hour.