Easy and Old-Fashioned Chicken Noodle Soup

I have a memory of a eating chicken noodle soup with my grandpa. I was little, maybe 3 years old? And I remember sitting on swiveling bar stools at the speckled-white counter, and the walls were adorned with baby blue subway tiles from floor to ceiling. The floors were a similar shade, but speckled like the counters... And, they served the BEST chicken noodle soup.

Every time I make this recipe, I'm reminded of eating chicken noodle soup with my grandpa... whom I called 'Bumpa'... but that's probably another story ;-)

I like my soup chunky.

Ingredients:
1 lb boneless, skinless chicken (I prefer thighs; they stay nice and juicy)
4 cups of raw sliced carrots and celery
4 cups of low sodium, organic chicken stock
1 cup uncooked noodles (I like fettuccine, and I break them into 1-2" pieces)

Directions: 
Throw everything into your slow cooker, and cook on high until the chicken is cooked, the veggies are tender, and the noodles are delicious.

Options: 
If you have the time, cook the chicken first in a big splash of the chicken stock. When it's cooked (about 2 hours or so), then add the veggies and broth. Cook for 4+ more hours. About two hours before dinner, add the uncooked noodles.

Short on time? Crockpot-cook the chicken in a splash of broth. Sauté the veggies in broth or butter until semi-soft, and add them to the crockpot. Add the remainder of the broth. Cook the noodles for two hours in the crockpot, or boil them for 5-7 minutes separately, drain, and add them to the crockpot.

Not enough soupy liquid? Add more broth ;-)

Shred or chop the chicken. Serve in four equal portions. Top with sea or himalayan salt and fresh ground pepper, and enjoy!