31 August 2011

Making Life Easier: chicken noodle soup with sweet potato recipe

Over here life is very busy, sometimes just because I like it that way, and other times because with two little people and a husband and being involved with ministries at church that's just the way it is.

A week ago I found out my root canal was most likely infected.  I made an appt this week to have the specialist who put it in take a look and decide what the next step was.  It didn't look good because a root canal should not give you pain after 4 years (unless it cracked or their is some type of infection) which means most likely there will be some type of oral surgery.  John took off work for me and right away I started to break out the Crock Pot.

All of you out there who have read my blog KNOW I love my crock pot.  First of all having food cooking all day, makes your home smell like a restaurant, Second, all you have to do is chop and throw in all the ingredients and go about your day, and Third, I've never made a dish that didn't taste amazing or meat didn't just fall off the bone because of tenderness.

Making life easier for myself this week meant I had to make a meal that would last more than an evening, and also a meal that would be kid friendly, dad friendly, and 'just visited the dentist friendly'.  I decided on making:
Chicken Noodle Soup with Sweet Potatoes.

I've made it before and we all love soup around here, actually we love any meal where bread gets dipped, and noodles are involved.  And whenever John comes home and sees the crock pot out he's a happy camper!

All you need is:

6-8 boneless, skinless, chicken thighs (cut into 1 inch pieces)
2 sweet potatoes, peeled and diced
1 onion, chopped
1 1/.2 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1 bay leaf
2 carrots, peeled and chopped
2 celery, chopped
1 14 oz can of chicken broth (and a second one for the next day)
egg noodles, cooked (and put to the side)

Directions: Combine all ingredients except egg noodles in the crock pot.  Cover; cook on low for 8-10 hours or cook on high (4-5 hours)  As you serve the soup add the noodles to each person's bowl.  I keep the noodles separate because they tend to absorb all the liquid very quickly.  And for the second day I add another can of broth anyway so that the meal is soupy again even after you refrigerate it.

I posted on Facebook that we were having this meal at the beginning of the week and lots of people asked for the recipe!  So here it is!  It's a great Fall soup, and it is good at lunch or dinner!


1 comment:

  1. Glad your appointment went well and that your recovery was quick. Thanks for the yummy sounding recipe; can't wait to try it. xoxoxo C


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