Making Soup

Today Hazel is feeling a bit better. We went to the doctor's to have her ear checked and she does not have an ear infection. (I was surprised her pediatrician's office was open, but they were even on President's Day.) She apparently caught a nasty virus and the left side of her throat is still red and apparently the ears and throat share the same nerves so this is why she thinks her ear hurts. So since she seemed much better we let her have her weekly playdate with Nonni.

Before she went to her grandmother's though we put some soup in the crockpot. Hazel helped me chop the carrots and celery. (I did have to adjust some of the sizes in fear that they might not cook in time.) I cut up the onions and chicken. Then she poured in the chicken broth and a can of tomatoes. Then she also put the lid on and turned it on.

I have my Weight Watchers Meeting during dinner so now I know there will be a good dinner for them while I'm out and one for me waiting.

Here is the recipe we came up with:

Easy Chicken Noodle Soup
4 boneless chicken breasts cut into pieces
5 carrots chopped
4 celery stalks chopped
1 large onion chopped
1 1/2 containers of reduced sodium chicken broth (you could use more...this is all I had and I added water and bullion instead)
1 can of diced tomatoes with no salt added
dried oregano
dried basil
ground black pepper
4 cups of water
2 bullion packets--no salt added
1 cup frozen cut green beans thawed
1 cup frozen peas thawed
1 cup extra fine egg noodles

Instructions:
1) Add the chicken, onion, celery, and carrot to slow cooker. Add chicken broth and tomatoes and season with oregano, basil and pepper to your taste. Cover and turn on low for 3-4 hours

2) If it seems like it doesn't have enough liquid add the water and bullion or more chicken broth.

3) 30-45 minutes before you plan to serve stir in the green beans, peas and noodles.

4) Enjoy!