Chicken Noodle Soup..should be easy, right...well, it is if you cook it on LOW for 6 hours and not HIGH. Just dumb. I am guessing it was about hour 4 that the noodles imploded. At least I have a "cup is half full" kinda husband. He said, "I love chicken and dumplins"!:) I love that man.
Here is what you should do...It tastes great too..all but the dumplins, I mean noodles.
INGREDIENTS: 2 pounds boneless, skinless chicken breasts cut in 1-inch cubes 1 large onion, thinly sliced 3 large carrots, sliced 2 quarts chicken broth 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 package egg noodles 1 cup frozen peas, thawed
METHOD: Combine all ingredients, except peas, in the slow cooker and stir. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
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