Crockpot Chicken Noodle Soup


I can’t get the smell of this soup out of my crockpot. I don’t mean to dissuade you from making my recipe. It’s just that, whenever I open the cupboard where my crockpot is, I can still smell gusts of sage-y, savory air. It isn’t the worst.

If I reach for a tupperware container, or a towel, or a plastic bag, I am greeted with this soup I made for the sake of having options. Wafting, like the memory of salt above crashing waves.

Each time, I feel a bit like Elvis when it happened at the World’s Fair. Doing normal, mundane things just to be reminded of this thing that’s gone.

I once told someone I assumed I’d never see again that I liked that film. I bumped into him months later, and he had figured out a way to watch it. He informed me that he did not enjoy it.

Actually, thinking about it, I have to say: it took me quite a while to even remember that fellow’s name. Mitch, I think?

I don’t know, the whole thing is still pretty comical to me. I can’t think of this film ft. a song ft. reminders without being reminded. Mitch, you were a marker. (But, have you NO TASTE?)

I diverge. Here’s a better meet cute: a gal idles in her studio apartment, placing chicken and carrots and celery and some sage leaves tied with string into the shadowed nave of a slow-cooker. She sprinkles green dots of scallions on top. She squeezes the guts of two lemons.

Over the next two hours, its aroma permeates the hallway of the complex. In those hundred-twenty minutes, she decides to make Choice her word; when ready to serve, the soup is ladled-each time-over whichever noodles are preferred (egg, spaghetti, elbow, or squash).

Like the scent of flowers, the sky of blue, those tender love songs–the memory of such a thing could last a long while. Swoon.

One Year: Roasted Carrots with Honey, Harissa, and Yogurt
Two Years: Chickpea Salad Sandwiches
Three Years: Thai Red Curry with Coconut Rice
Four Years: Cranberry-Hazelnut Granola

Crockpot Chicken Noodle Soup

2 boneless, skinless chicken breasts
1 yellow onion, diced
2 carrots, peeled and sliced into 1/4-inch thick rounds
2 celery stocks, chopped
2 scallions, sliced thinly
1 bunch fresh sage
1 tsp dried thyme
1/2 tsp dried rosemary
juice of two lemons
8 cups chicken or vegetable stock
noodles of choice, prepared al dente, for serving (great options: broken spaghetti, elbow noodles, egg noodles, spaghetti squash)

Add chicken, onion, carrots, celery, scallions, sage, thyme, rosemary, lemon juice, and chicken stock in a slow-cooker. Cook on high for 2 hours. Remove sage. Use two forks to shred the chicken. To serve, ladle soup over desired noodles. Keep chicken soup refrigerated in an airtight container for up to three days.

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