Is it cold where you are? Because–not to brag–but, um, as I write this it’s 73º at my house. The low tonight is going to be 50º though, so I am justified in posting a soup recipe today. It is, after all, January. Official soup appreciation month, or something like that.
So today I want to share this yummy comfort food recipe with you. It brings slow-cooked chicken and sun-dried tomatoes together with whole wheat egg noodles and spinach in a thick and creamy broth. Better yet? This recipe is perfect for your Crock-pot (slow cooker) and doesn’t have any of those cream-of-gelatinous-toxins canned soups as ingredients. Who’s got your back? Yep, me.
When you’re ready to serve, you’re going to want to sprinkle a hearty helping of freshly-grated Parmigiano-Reggiano over the steaming hot bowl of goodness that awaits. That and some cracked pepper. And then just you try not to lose yourself in the warm and comforty goodness. I dare you.
- 1 lb. boneless, skinless chicken breast
- 6 cups chicken stock
- 1 small onion, chopped
- 3 oz. sun-dried tomatoes
- 1 1/2 teaspoons salt
- 1 teaspoon Herbes de Provence
- 1/2 cup butter
- 3/4 cup flour
- 2 cups whole milk
- 1/4 cup dry white wine
- 6 oz. fresh spinach leaves, rinsed and trimmed
- 6 oz. whole wheat egg noodles, uncooked
- Parmigiano-Reggiano, grated (optional) for topping
- Place chicken, stock, onion, tomatoes, salt and Herbes de Provence in your Crock-pot and heat on low for six hours.
- Remove the chicken breast from the Crock-pot and, using two forks, shred the chicken. Return to Crock-Pot.
- Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Allow the mixture to cook until light golden brown. Slowly whisk in the milk and continue to stir until it becomes thick and creamy. Stir in the wine.
- Change Crock-pot temperature to low. Pour the milk mixture into the Crock-Pot. Add spinach and egg noodles. Continue to cook soup until spinach is wilted, noodles are soft and it is heated through (about 15-20 minutes).
- Season with salt and pepper to taste. Serve topped with grated Parmigiano-Reggiano cheese