I’m a big fan of making homemade stock in the slow cooker. If we make a whole chicken or turkey for another meal, I save the carcass and the meat no one really likes to eat, and I toss it in the slow cooker with water and some seasoning and let it go for 12 – 24 hours. The result is amazing homemade stock that I use for soups, stock for cooking quinoa or rice, etc.
This time, I decided to use the stock from the Thanksgiving turkey for a belly-warming chicken noodle soup. I usually just eyeball and guess quantities, but will try and get it to a number for ease of recreating this recipe.
- 6 cups of chicken or turkey stock
- 4 boneless, skinless chicken breasts
- 8 small, red or white potatoes
- 3 cups of chopped carrots
- 2 cups of chopped celery
- 1 large white onion, peeled and chopped
- 1 tbsp olive oil
- 2 tbsp garlic powder
- 1 tbsp minced garlic
- 2 tbsp Italian seasoning
- 1 bottle of IPA beer or 1 cup of white wine
- 1 cup of water
- 2 cups of bite sized pasta noodles of your choice
- Salt and pepper to taste
- Place the 4 chicken breasts in the bottom of the slow cooker
- Add in all chopped vegetables on top of the chicken
- Add garlic, olive oil, seasoning and lightly stir the vegetables on top of the chicken
- Add stock, water, beer/wine and lightly stir while not moving the chicken at the bottom
- Cook on high for 5-6 hours
- Remove chicken breasts and chop into bite sized pieces and return to crock pot
- Add pasta and cook another 45 minutes to an hour until pasta is done
- Serve up with some garlic toast and enjoy!