It’s winter and I’m cold. And the kids had some “cold” days off school last week. It truly was #thewinterbreakthatdoesntend. LOL. I mean, I love my kids and I love winter break, but it’s not the same as summer break. It’s not all fun and games and you can’t send them outside to play for hours. I just wasn’t cut out to be cooped up indoors for 3 weeks with all the fighting and whining and constant need for entertainment. Especially not when I work from home. There’s a fine line I have to walk to make sure I get my work done as well as make sure the kids stay happy and entertained. And I walk it daily.
There’s supposed to be a winter storm tomorrow. Hard to believe, since its in the mid-50’s today. At any rate, I made this soup last week when the children were off school because of the cold. Maybe I’ll make it again tomorrow. After all, it’s hard to beat a healthy soup you can make in the crockpot AND the kids loved it. Why not I say?
Anyways, this just involves dumping your ingredients in a crockpot and walking away. Here’s what I did. Onions, carrots, celery and chicken thighs (I only had bone in, skin on, but you could totally use boneless). Add garlic, salt, pepper and 4 bay leaves and cover with chicken stock and water. Cover and cook on low for 5-6 hours.
About an hour before you want to eat, it should look like this.
Pull the chicken out, remove the skin and bones and shred.
Return to the crockpot and add brown rice noodles (I used these because I’m trying to eat healthy).
Add zucchini and frozen peas and stir.
Cover and cook for another hour or hour and 1/2, until noodles are done.
Serve and enjoy!
1 1/2 lbs chicken thighs (boneless or w/bones)
32 oz chicken stock
4 cups water
1/2 teaspoon salt
1 teaspoon pepper
4 bay leaves
1 teaspoon minced garlic
3 large carrots, peeled and chopped
3 ribs celery, chopped
1 large yellow onion, chopped
2 zucchini, cut into half or quarter circles
1/2 bag frozen peas
8 oz brown rice noodles
Into the crockpot add chicken, onions, celery, carrots, garlic, salt, pepper, and bay leaves. Cover with stock and water and cook on low for 5-6 hours. About 1 hour before you are ready to eat, remove chicken and shred (removing skin and bones). Return chicken to crockpot and add brown rice noodles. Add zucchini and frozen peas and stir. Cover and cook for another hour or hour and a half (until noodles are cooked).
Serve and enjoy!