Mom made Chicken Noodle Soup a lot when we were kids. It was cheap and tasted heavenly. She also usually made the Kluski egg noodles from scratch. She cooked her's in the pressure cooker with the skin on the chicken. I have modernized the soup by using low sodium chicken broth instead of chicken bouillon and skinless chicken breasts. I hope you enjoy this healthier full flavored chicken soup!
1Take off any skin on the chicken pieces. Discard. (you can use boneless chicken breasts to avoid some of the work)
2In crock pot, pour in the box of Chicken Broth. Add the diced celery and bag of small carrots. Add pepper and sea salt if using to taste. Add chicken pieces on top. Set crock pot for 4 hrs and wait till done.
3When done take chicken pieces out and shred with a fork and discard any bones. Add to soup mixture.
4While the chicken soup is cooking. Make the egg noodle package according to directions. Drain and put in a separate bowl. When soup is done you can add the noodles but I don't and keep them separate because they absorb the chicken stock. Or keep more boxes of Chicken broth handy to add if adding noodles.