My wife made ‘Slow Cooker Chicken Noodle Soup’ yesterday, a recipe she found on ‘Cooking Classy’ dot com ~ with a tagline of ‘with a sprinkle of fancy’ by Jaclyn.  This was a first time for making chicken noodle soup in the slow cooker, as we’d previously always made it on the stove top.  The slow cooker is a great way to go, as my wife prepared the ingredients the day before, started the slow cooker first thing in the morning, and it was ready to enjoy for lunch!

This soup turned out beautifully, and we’ll tweak the recipe a little the next time to suit our own personal tastes, by using less Extra Virgin Olive Oil and garlic.  We’ll also go easy on the onion, and first saute it slightly to soften it.  Our wide egg noodles are always prepared separately in the microwave for each meal, to keep them from softening too much over time for future servings.

We like that slow cooker meals make a large enough quantity to enjoy another day.  It’s a simple enough process to portion out the remaining soup to store in the refrigerator and freezer.  As usual, I’m always in the ‘clean-up batter’ position in the line-up rotation, as Sous Chef and Chief Dish and Bottle Washer.  I find satisfaction in cleaning up a well-cooked-in kitchen, and returning it to its pristine glory! 🙂

This recipe with our slight alterations is a keeper to make another day, and enjoy all fall and winter long! ☼ 🙂