Chicken Noodle Soup

The Ingredients

2 carrots

1 celery heart

1/2 white onion

1 lb chicken thighs

full ice tray of veggie stock cubes

salt

pepper

1/2 container egg noodles or pappardelle pasta

First, peel and dice two carrots. Set them aside. (I used multicolored organic ones from Trader Joe's to add some more color to the meal). Then, chop the celery heart into pieces that are similar in size to the carrots. Set this aside as well. Dice the onion and also set this aside. In a crockpot, add an entire ice tray of veggie stock cubes. Throw in the diced carrot, celery, and onion. Take one pound of chicken thighs and throw them into the mixture. Then, add enough water to cover all the ingredients. Your crockpot should be on high heat. Cover the mixture. When the chicken is thoroughly cooked, take it out of the crockpot. (This should take 20 minutes if it is on high heat). The chicken was added to the mixture for an additional chicken broth taste, but it should be cubed up so that it is similar in size to the rest of the ingredients. The last thing you want is big chicken pieces and little to no veggies or vice versa! Throw the chicken cubes back in and add salt and pepper to taste. Then, add egg noodles and cook on high heat for another 10 minutes. Enjoy this hearty soup on a cold day!

Chopped mirepoix

Hearty and delicious.