The Soup Diva

• 1 lb boneless chicken breasts or tenders
• 32 oz chicken broth
• 2 cups dried egg noodles or rice
• 1 cup shredded carrots (about 4 carrots)
• 1/2 cup celery, diced fine (about 2 stalks)
• 1 tbsp dried minced onion
• 1 tbsp dried parsley
• 1 tbsp butter
• 2 tsp minced garlic, garlic paste, or garlic powder
• 1 tsp turmeric
• 1/2 tsp dried thyme*
• 1/2 tsp dried oregano *[can also use 1 tsp herbs de Provence in place of thyme and oregano]
• Salt and black pepper to taste
• Dash of red pepper flakes or cayenne (optional)

Place all ingredients except butter and noodles or rice in slow cooker on low for 6-8 hours. Remove chicken and shred into bite-size pieces with 2 forks; place back in crock. Taste and add seasonings as needed. Add butter and noodles or rice; serve when cooked to desired tenderness. Add up to one cup water if it looks too thick. (If cooking on stove top, test for doneness of vegetables and chicken — 30-60 minutes.)

I created this recipe when both hubby and I were home from work, sick, using ingredients we had on hand. I researched which herbs and spices were most helpful with clearing sinuses, and went from there. It was flavorful and comforting!