Crockpot Chicken Noodle Soup

It is a nasty, cold, sideways rain, blowing wind, trying to snow day. We've had the sniffles and upset tummies, and a serious deficit in the energy department. Perfect day to break out ye olde crockpot. I stole this recipe from my Mother-in-Law who typically has really good ideas for feeding a lot of people with simple ingredients. I think she got the recipe from 101 Things to do With a Slow Cooker. This is just one of those plain and simple down home recipes. Very comforting.

5c. Hot water
2T. Instant chicken bouillon (I use an organic paste bouillon that we get from Costco)
1/2t. Minced garlic
1 large can (46 oz) chicken broth (I use an organic carton of chicken broth or you can use home made if you have some stashed in your freezer)
2c. Cooked chicken, shredded
1t. Salt
15 baby carrots cut in 1/3
3c. Egg noodles (or No Yolks or rice noodles) uncooked

Combine all but the noodles in a greased slow cooker. Cover and cook on low for 4-6 hours. 30 minutes before serving, add your noodles and stir well.

My husband likes when I add extra veggies to the soup, but here is the basic recipe. We add celery and peas, onion, you could add some parsley and tomatoes- whatever you feel like that day.

Will You Be My Salmontine?

 

   Sorry for the weird picture, but I pretty much annihilated this dish before I thought to take a picture of it. Maybe I was starving, but maybe it was just REALLY GOOD. I love salmon. I craved it when I was pregnant and I would beg my mom to make it for me- always the same flavor combo: fresh salmon, lemon, sometimes onion, and dill. Mom would wrap a giant length of salmon up in tin foil, stuffed full of the aromatic goodies and bake it in the oven. Mmmmm.

   I didn't have time for all that today- plus it was just one filet that I was cooking.

 
1 Salmon filet, skinned
1 fairly thick lemon slice, halved
Sea salt
Pepper
Dill (I used dried)
1 t. Olive oil

   In a non stick skillet, add the olive oil. Season each side of the salmon with salt, pepper, and dill. When warm, add the salmon filet and lemon halves to the hot pan. Cook till edges of the filet are opaque, flip, and cook to desired doneness.

   I served mine on some roasted asparagus spears and some sautéed mushrooms that I had left over from yesterday, with the cooked lemon on top. The lemon just kind of seeped its lovely juices all over the fish... delish!