In scrolling back through my posts, It's hard to believe that I haven't put up a recipe post in almost a year! Pure insanity, especially since I like cooking (and eating, smh) so much!. Unfortunately, I'm a NOT the chef that I constantly tell myself that I am, so I tend to turn to cookbooks and Pinterest a lot for recipe inspiration. My husband has been (a little) more inspired to eat healthier and he's even joined a weight loss challenge at work! I'm stoked that he's putting more effort into a healthier lifestyle because we are not in our 20's anymore and the signs of age are starting to kick in! I found this easy gem of a recipe from Corey of Family Fresh Meals (link to pin)! Let's dig in!
So I am going to first start off by saying, I used more chicken and noodles then Corey's recipe, only because 1. I wanted it more chunky and not soupy and 2. between my husband and son, those 2 would've eaten the whole pot! Here's what you will need!
- 1 1/2 lbs boneless skinless chicken breasts (I used about 2.5 lbs)
- 2 cups carrots, peeled and chopped (I used baby carrots so that the taste wouldn't be so intense)
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 3-4 cloves garlic, minced (I used a jar one because I loathe mincing garlic)
- 3 Tablespoons extra virgin olive oil (I used Spartan Brand)
- 1/2 teaspoon dried thyme (I used Spice Supreme)
- 1 bay leaf
- 6 cups chicken broth (I used Spartan Brand)
- 1 cup water
- Salt and freshly ground black pepper, to taste (I eyeballed it to my taste)
- 2 cups uncooked wide egg noodles (I used the recommended brand No Yoke, abt 3 cups)
- 3 Tablespoons chopped fresh parsley
In a CrockPot (the recipe calls for a 6 qt, but tbh, I'm not even sure what size my ancient Crock Pot is. All I know is it still works. I really need to upgrade to a newer one), put your cleaned chicken breasts in first, then add the carrots, onions, celery, garlic, olive oil, thyme and bay leaf.
Next, I seasoned with salt and pepper (eyeballed to taste) and added the chicken broth. Cover and I cooked on high for about 5 hours. The recipe called for low for 6-7 but I started late in the day and needed it done sooner than that.
Remove chicken and cut into bite sized pieces, I knew it wasn't over cooked, but when it didn't cut into perfect little cubes, I became concerned. Then realized, the chicken in condensed soup cans is different in the sense that it's not homemade. So I #woosahed!
Add the chicken back to the pot, along with the parsley and noodles and cook for about 5-10 more minutes, until the noodles are done!
When I say this came out soooo good, I absolutely telling the truth! All of the ingredients tasted so well with on another! My husband and kids LOVED it! I can't wait to make it again even though I'm hoping that the weather warms up so we won't need cold weather foods!
I am so glad that I came across this recipe and I will most definitely be browsing more of Corey's site to see if I can find more! I have no reason to believe that I will be adding more of her recipes to my arsenal! Let me know if you try it and how you like it and make sure you check out Family Fresh Meals! You can also join me on Pinterest here to see all of the yumminess I find! ♥ Happy (rare) Saturday (post) loves!
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