At the start of the year, after being busy at Christmas and New Year, I like nothing more than easy meals. For me that means using my slow cooker a lot! January is the perfect time to start using the slow cooker. If you haven’t already got a slow cooker I highly recommend buying one. Especially at this time of year. (The blog post is not an advert for slow cookers but here is the one we use a lot. It has lasted us, touch wood, at least five years now. So it’s been a very good investment.)
During the winter we always tend to eat more soups, stews and curries. I find warming food to be the brilliant for our bodies at this time of year. The best way to cook these delicious dinners is in my slow cooker. Recently I made a roast chicken dinner and I had leftovers from that meal. So I decided to make a noodle soup.
However, at the end of the cooking process the chicken stock had evaporated leaving a a delicious chicken noodle dinner. I don’t think I could do it again if I tried. So I have added more stock to the recipe to make it into a soup. If it doesn’t stay as a soup then please enjoy either way.
Have you ever made a different dish to the one you set out to make? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Slow cooker
- Chicken x 500g (cooked or uncooked)
- Spring onions x 6 – 8
- Ginger x 1 inch piece
- Garlic x 2 cloves
- Carrots x 2
- Yellow pepper x 1
- Water chestnuts x 1 240g tin
- Bamboo shoots x 1 240g tin
- Green beans x 4 handfuls
- Tomato puree x 2 tbsps
- Tamari x 2 tbsp
- Limes x 1 – 2 juice and zest
- Almond butter x 2 tbsp
- Chicken stock x 2 ltr
- Salt and pepper to taste
- Noodles x 200g
- Remove the tops and tails from the spring onions.
- Cut the spring onions into half centimetre pieces.
- Peel the ginger and cut into thin strips.
- Now peel the garlic and slice it thinly.
- Next peel the carrot and cut into thin batons.
- Cut the top from the pepper and remove the seeds.
- Slice the pepper into thin strips.
- Open the water chestnuts and bamboo shoot tins.
- Drain the tins and put the contents into the slow cooker.
- Add the rest of the vegetables.
- Then add in the chicken stock, almond butter, tomato puree, tamari, limes and salt and pepper to taste.
- Put the slow cooker on high for 4 hours or low for eight hours.
- Thirty minutes before the end add in the noodles and cook until ready to serve.
- Also if using uncooked chicken, cut into 1 inch pieces.
- Put the frying pan on a high heat and add oil.
- Wait until the pan is hot and add the chicken.
- Fry until the chicken is golden brown.
- Now add this to the slow cooker.
- If using uncooked chicken, cut into bite sized pieces and put them into the slow cooker to heat up.
- Once the noodles are cooked, all that it left to do is serve and enjoy.
Slow Cooked Chicken Noodle Soup Maybe! was delicious and we all enjoyed it. The recipe is very easy and it’s a great one pot dish. It’s also very quick to put together. My family really liked this dish even though it was meant to be soup. If you want to make it into a soup I suggested using less stock but just keep your eye on it as it may burn. However you decide to eat this meal, as always, enjoy! Thank you and see you all soon. xxx