Crock-Pots are they not one of the best inventions out there?! There are endless combinations that you can create in just one pot but they all share one thing in common; everything turns out perfectly delicious! There are those few situations where a crock-pot recipe just doesn’t turn out but what would life be without a ruined dinner every once in awhile, gives you a reason to order take-out ;D

As someone who LOVES to entertain and a collector of crock-pots (6 different shape and & size crock-pots in this household and not ashamed of it), I swear they are one of the most helpful things to have. Crock-Pots or Slow-Cookers come in many varieties; small for portable party dips or large for a pot roasts & veggies, temprature control and even timers. I made an at home fondue bar in a buffet style crock-pot, 3 smaller pots in one, when I hosted a Christmas Bunco party a couple years ago that was a huge hit! I’m telling you, anything can be done with a crock-pot.

You can find all different brands and types of Crock-Pots at almost any retail store or on-line (i.e Target, Macy’s, Amazon, etc.)

With this insane snowy winter weather we’ve been having here in Portland, I’ve been dying for some comfort soup and what better way to make homemade soup than to do nothing at all? Okay, it’s not that simple but it’s pretty close! You just chop up a couple ingredients, throw them in a large crock-pot and let that bad boy do the rest of the work. *In my opinion that’s what makes the Crock-Pot one of the best inventions, less work for me*

Paired with a gluten free cheddar biscuit this homemade soup sure hit the spot. Whether you are cuddled by the fire or warming up from the slopes, this Chicken Noodle Soup will surely bring you comfort.

These were super easy and I highly recommend keeping a couple on hand for those nights when you’re running low on groceries or are in a hurry! Cebe Original Gluten Free Cheese Bread Rolls, I found them at Fred Meyer.

INGREDIENTS:

2-3 lbs whole chicken breast

1 bundle of celery – washed & chopped

1 bundle of carrots – washed, pealed & chopped

1 medium yellow onion – pealed & chopped

8 cups – Chicken Broth*

3 tbsp – EVOO (extra virgin olive oil)

1 bay leaf

4-6 cloves of garlic – chopped

1 tbsp – Thyme, dried

1 tsp – Celery salt

1 tbsp – coarse salt

1 tbsp – pepper

2 cups – water

8-16 oz of Tinkyada Brown Rice Spirals

3 tbsp – Parsley, choped

*I prefer to use regular Chicken Broth opposed to low sodium because I find I have to use less salt afterwards. If you prefer your food with less sodium, this recipe works with both.

**We prefer our chicken to noodle ratio pretty even with 3 lbs chicken breast and 16 oz of brown rice noodles. Another cool thing about Crock-Pot, personal preferences are easily adjustable!

COOKING INSTRUCTIONS:

Coat the bottom of the Crock-Pot with 1 tbsp EVOO, place the chicken breast evenly and top with remaining EVOO.  Place chopped celery, carrots, onion, garlic, dried thyme, celery salt and bay leaf on top of the chicken.

Next pour the chicken broth & water over the mixture, salt & pepper to taste (remember the amount of seasonings needed is based on the Chicken Broth sodium style you use).

Cover and cook on low 6-7 hours or high for 3-4 hours.

Once the chicken is fully cooked move to a cutting board and using a fork or BBQ claws tear the chicken into pieces. Again, personal choice on chunky or shredded chicken for this one!

Return the chicken, add the noodles & parsley and continue to cook for 25-30 minutes* or until noodles are tender.

*Since cooking with gluten free alternatives I have noticed that they tend to take a little longer than the gluten version. After 20 minutes of cooking check the noodles until they are to your personal preference (we used 1 full 16 oz bag and cooked them for 30 minutes).

Other non gluten free options that pair well with this soup: saltine crackers, garlic bread, grilled veggie sandwich and so much more!

Enjoy!