Being sick isn't fun. Getting to eat chicken noodle soup can be, though. This has way more ingredients than my average recipe. It also makes more and can be frozen with minimal damage (the veggies get squishy when you reheat)
Chicken Noodle Soup
Ingredients:
1-2 chicken breasts or thighs (Basic difference: thighs are fattier. They're what you see in your campbell's soup. In my opinion, they make the better soup)
1 cup carrots, chopped
1 cup celery, chopped
1 tbsp pepper, preferably freshly ground
2 cups chicken stock
half a bag of egg noodles.
Directions:
Put chicken and stock in crockpot. Cook on high for 2-3 hours. Take a fork to the chicken and break it up into whatever size pieces of chicken you prefer. Add the celery and carrots, drop temperature to low and cook for another hour or until a fork can easily pierce the carrots. Add pepper to taste. 10 minutes before serving, add in the egg noodles. Add enough water to ensure that everything is covered and you have the amount of broth you want. (Make sure not to overfill! A crockpot filled to the lid is not going to cook well)
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