by Seth Taylor, #road2boston ambassador

Since it appears that winter is hanging on for a while, this soup is the perfect antidote to the winter blues! Warm up and refuel post-run – this soup is a great source of protein and carbs, and will give you a little sodium replenishment, too.

Ingredients:

1 carton Chicken Bone Broth (32 ounce)

1.5lb Chicken breast (should be 3 halves)

1Carton / 12 oz Pre-diced vegetables (Whole Foods has pre-cut carrots, onions and celery)

1 bag / 24 oz Small potatoes (I used medley fingerling potatoes)

Noodles (we did brown rice bow ties)

Salt

Pepper

Garlic Powder

Directions:

Chop potatoes in half

Turn crock pot to high

Dump in everything except the chicken breast and noodles

Season to taste with salt, pepper and garlic powder (during the whole cooking/taste testing process)

After the mixture heats up (approx. 15 mins), place the chicken in the pot and turn the crock pot to LOW

After chicken has been in for about 45 to 60 minutes it should be done. Take it out of the pot and pull apart in a bowl –Then dump back in the pot and stir

Continue stirring and when the potatoes begin to feel that they are getting soft, dump in the noodles.

Once the potatoes are fully cooked, the soup is DONE!

Tips & Tricks:

• Season to taste, there is no right or wrong
• Just check the chicken for tenderness and “pull it” when it is done.
• If the soup is looking too thick, add some water – maybe a ½ a cup at a time
• Use the potatoes as your guide – if soft, eat
• There is always the option to make the soup cook faster by turning the heat up, but we made it during the snow day so it took about 5-6 hours probably and ended up looking creamy (we think it was from the potatoes and then the noodles dissolving)

Sorry for no pictures, we were fairly focused on eating the soup I guess!

Follow Seth on Instagram (@runchillrun)

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