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