I love soup on cold winter nights. I especially love soup that cooks itself while I'm at work. Combine these two things and you have Crockpot Chicken Noodle Soup.
Simply add your veggies and rosemary.
Put the chicken on top.
Add the broth, wine and some salt and pepper.
Cook on low for 8 hours (my crockpot automatically switches to "warm" after cooking is done so it sits there until I get home).
When cooked, remove chicken.
Shred with two forks and put back into crockpot.
Add noodles and cook on high for 20-30 minutes (just enough time to make some biscuits, or throw some pre-made ones in the oven).
1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles
Spray crockpot with non-stick spray.
Add carrots, celery, onion, ginger and rosemary.
Arrange chicken on top of vegetables.
Add broth, wine (if using), salt and pepper.
Cook on low for 8 hours.
Remove chicken, shred with two forks and put back into pot.
Add noodles and cook on high for 20-30 minutes.