I almost always have chicken stock in my freezer.
I make a fresh slow cooker full every time we have chicken bones.
Easy slow cooker chicken stock:
- chicken bones (or turkey)
- 1 T apple cider vinegar
- 1 small tomato or 3-5 grape tomatoes (optional)
- 1-2 carrots ( I don’t even peel them)
- 1-2 celery stalks
- 5 whole cloves
- 5 whole peppercorns
- 2 Bay leaves
Fill with water and set slow cooker on low for 12 hours.
*I don’t add onion or garlic to stock because it makes it bitter.
Strain and use immediately in recipes or freeze in labeled quart bags.
I sometimes can get a second slow cooker pot of slightly weaker stock if there are a lot of bones.
Easy Chicken Noodle Soup
Sautéing up a mirepoix, making a roux, and adding fresh boiled noodles or leftover rice with cooked chicken and veggies is super easy and quick.
This is a great soup when someone is feeling sick in my house. I can usually whip it up quick with leftovers or freezer items I keep on hand. I can update this soup with various veggies and herbs for brighter flavor.
Chicken Noodle Soup
Ingredients
- 1-2 stalks celery, minced
- 1-2 carrots, peeled and sliced
- 1/2 onion, diced
- 1/4 c butter
- 6 c chicken stock
- 1-2 lbs chopped cooked chicken
- 2 bay leaves
- 1 T minced garlic
- 1 t thyme leaves
- 1 T parsley
- 1 T lemon juice or apple cider vinegar
- salt and pepper
- 1 package good quality egg noodles boiled to al dente
Instructions
Boil noodles according to package instructions.
Saute veggies in butter for a few minutes.
Add chicken stock.
Add chicken and seasonings. Simmer for 30 minutes until flavors meld.
I sometimes like to add dill, sage, or rosemary for extra flavor.
Remove bay leaves and serve warm with noodles.
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