It seems that ~ at least in this part of Pennsylvania ~ we are in that phase of the year lightened by the combination of the season of Spring and Daylight Savings; We are ready to cookout daily, walk our dogs after dinner, and ditch our sweats and hoodies so we can don our shorts and tees.
This weekend's Phillies' games, Friday and Saturday, were Exhibit A and B in drawing the mid-spring conclusion that: yes, the sun is shining, but it sure can still be a bit chilly out there.
That being said, good old -fashioned soups in the crock are... well, still fashionably in season. At least for another two weeks or so.
With summer ahead, bringing melting temperatures that will have us going sleeveless, turning on our ACs, and jumping into swimming pools, now may be the time to whip up an easy crock pot soup that keeps the body in mind: Healthy Chicken Noodle & Vegetable Soup.
Here you go:
Chicken broth ~ four cans of low sodium & fat-free
Garlic cloves ~ one, finely chopped
Celery ~ three stalks, chopped, with four or five leaves for
garnish
Carrots ~ four carrots, peeled and chopped
Dill weed ~ teaspoon
Pepper ~ teaspoon
Chicken breasts ~ three whole
Whole Wheat Egg Noodles ~ one package of Healthy Harvest
or equivalent
Turn crock pot on high. Pour into crock cans of chicken broth.. Cut up garlic, carrots, and celery and add, with leaves, to broth. Add dill weed and pepper and let slow cook for four to five hours.
At the four to five hour mark, bake the chicken breast at 350 degrees for 40 minutes. While the chicken is baking, boil a pot of water and cook noodles according to directions (about seven minutes).
As the noodles are complete, add them to the mixture in the crock.
When the chicken is cooked, remove from oven, let cool ten minutes, then slice into chunks. Add to crock for two more hours to the soup in the crock. Turn to warm setting. Enjoy!
Have a wonderful Monday :)
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