22 February 2018

Sick Day Slow Cooker Chicken Noodle Soup

Various winter-time illnesses have been rampaging through work and it is no surprise that I have finally succumbed to one of them. I blame my compromised immune system on a dip in my generally high stress/anxiety level -- my body took a risk and unbent a little from its constant state of vigilance against everything that could go wrong and **BAM** sickness came upon me.

So I made soup. Nothing as comforting as a bowl of chicken noodle soup when I'm feeling sick, after all. While I had no energy for anything fancy, I've made soups similar to this before -- they're very dump and go (in this case, "go" meant back to bed) and do the job of filling my tummy with something hot and nourishing.

I used boneless thighs in this soup, because they were already in the fridge and it was either shift them to the freezer or cook them. You could use boneless breasts, although I don't find them as flavorful as thighs and they tend to be more expensive, anyway. Also, obviously, you could use fresh aromatics -- using dried simply saved me time and energy.

Slow Cooker Chicken Noodle Soup

Yield:4 generous bowlfuls


  • 1 lb boneless skinless chicken thighs
  • 1 cup chopped peeled carrots
  • 1 Tbsp onion flakes
  • 2 Tbsp celery flakes
  • 1 Tbsp dehydrated garlic
  • 2 tsp salt-free Italian seasoning blend
  • 4 cups low-sodium chicken broth (1 wax carton)
  • 6 oz egg noodles
  • Sea salt & coarsely ground pepper, as desird


  1. Add the chicken, carrots, onion, celery, seasonings, broth, salt, and pepper to slow cooker insert. Cover.
  2. Cook on Low heat setting 4 to 5 hours or until chicken is tender.
  3. Shred chicken. Add egg noodles to slow cooker and stir well.
    Cook 1 hour longer.
  4. Stir well. Adjust seasonings as necessary and serve.

21 February 2018

Wordless Wednesday: Pay Attention to Me, Human

Little enjoys wrapping himself around my writing hand, thereby monopolizing my attention.

16 February 2018

Cookbook Club: Sweet & Savory Pies

February's cookbook club theme was all things pie -- berry, cream, whoopie, hand, slab, cottage, you name it. I didn't doubt my club members would bring a fabulous assortment of sweet pies to our meeting, so I decided to go savory with "Slow-Cooked Shepherd's Pie" (let us not get into the cottage vs shepherd or gravy vs tomato sauce debates) from Taste of Home Casseroles, Slow Cooker, & Soups.

It's a very straight forward recipe and I followed it exactly as written both times I made it. Yes, both. First I tried it out on The Husband last weekend -- being British, he thinks he knows a thing or two about shepherd's pie -- and we both enjoyed it very much. I'll definitely be adding this cozy and comforting dish to my cold weather slow cooker repertoire.

The second time I made this shepherd's pie, I treated it as a make ahead dish. I prepared it through Step 3 the day before cookbook club, assembled the meat and potato layers in the slow cooker insert and refrigerated it overnight, then took it to work and plugged it in the next afternoon. And, as expected, the pie worked out really well as a make ahead dish.

Assembled through Step 3 & ready to go, with parsley and cheese for the finishing touch.

Luckily, my 3½ quart Cuisinart slow cooker fits perfectly in my old canvas tote bag.

I will revisit Taste of Home Casseroles, Slower Cooker, & Soups in April when I make the slow cooker "Chili & Cheese Crustless Quiche." (April's cookbook club theme is brinner and chili quiche seems very brinner-ish).