Creamy Slow Cooker Chicken Noodle Soup

Creamy Slow Cooker Chicken Noodle Soup | Sarcastic Cooking

Hey!!! Welcome to fall or as I like to call it, that awkward transition between seasons where it is cold one day and then hot one day. I got my welcome to fall with a nice boogery cold sweeping through my household. Yep that is right. Snot. Everywhere. Sorry. I know it is a food blog.

The other day I was so excited it was fall that I jammed my fat foot into my boots (which are a little snug post pregnancy) with some leggings and my favorite fall jacket and headed out with Andy for some errands. It was a brisk 50 degrees in the morning. By the time I had gotten home it was almost eighty and my fall outfit seemed like it was trying to kill me by keeping in all the body heat I was producing from moving bags into the house from the car. [Read more…]

Light and Easy Skillet Stroganoff

Light and Easy Skillet Stroganoff | Sarcastic Cooking

Well, in the matter of a week, we are in the midst of fall, people, that is until October hits and we end up back in the 80’s for a week. Isn’t that how it always is though? Since we are better friends here, I will quit with the small talk about the weather.

A change in seasons always makes me want to do heavy duty cleaning and rearranging. Mike is a huge fan of this quality about me. He is the one who does all the heavy lifting all around here so you better believe he looooves this quality about me. Over the weekend we completely rearranged our living room and front room area. In addition to the rearrange we did some light baby proofing since somebody is all about crawling and pulling himself up to standing on things. [Read more…]

Mom’s Chicken Noodle Soup

It is my favorite time of year, once again. “It’s that time of year where the world falls in love…” That’s how the song goes, right? Well that is not the case in our house. Don’t get me wrong, we are in love alllll the time. It is just that this time of year, our old drafty house turns into a static electricity warzone.

Yes, we are both seven years old.

Even the easiest task, like turning on a light switch, is a game of Russian roulette. Will you get shocked, or won’t you? One time, I swear to God, I saw sparks shoot out on to my finger. Seriously, maybe something is wrong with our electricity?  Is this normal?!?

I often feel like I need a vaporizer or humidifier in every single room. I cannot shave my legs often enough or wear enough lotion to keep my dry skin from conducting electricity. Was that too much information?

But, I am not the worst offender. I wouldn’t even consider myself a contender in this static exchange. Mike will sneakily shuffle across the carpet and come up to me, pretend to be all lovey-dovey, and shock me out of nowhere.

The worst shock occurred yesterday, while reheating some chicken noodle soup for dinner. Let me start this off by stating that I have a stiff neck—like a super-cranky-cannot-sleep-well-at-night stiff neck. So after receiving what I hope was an unintentional shock from Mike, I jerked my neck so hard I think I made it worse. Womp, womp!

Even though this weather makes me cranky, shocky, and frizzy-haired, at least it allows for great soup-filled belly nights.

Mom’s Chicken Noodle Soup
Prep time

Cook time

Total time


Serves: 10 – 12

  • 1 Whole Chicken, innards removed
  • 6 Carrots, peeled & sliced ½ inch thick
  • 4 Celery Stalks, sliced ½ inch thick
  • ½ Onion, cut in a large dice
  • 4 Tablespoons Salt
  • 1 Tablespoon Black Pepper
  • 2-3 Cups Egg Noodles

  1. Add chicken, carrots, celery, and onion to a large stock pot. Cover with water. Bring to a simmer over medium/high heat. Cover and simmer over medium heat for 35-40 minutes. Check every ten minutes, and skim off any fat/foam that forms at the top.
  2. Carefully remove the chicken from the pot. Place on a cutting board to cool while the soup keeps simmering for ten minutes. After ten minutes, use a knife and fork to remove the skin from the chicken and break the meat up into large chunks. Discard the skin and add the chicken pieces back to the pot.
  3. Add the egg noodles and simmer over medium/low for 7-10 minutes until they are done. Remove from heat. Let cool for ten minutes before serving. Chicken noodle soup will last in an airtight container in the refrigerator for a week and half. It will last, stored in the freezer for a month.

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