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We hope you got insight from reading it, now let’s go back to crockpot chicken noodle soup recipe. To cook crockpot chicken noodle soup you only need 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Crockpot Chicken Noodle Soup:
- Use One whole chicken
- Prepare one onion halved
- Take one garlic head of peeled
- Provide spice blend
- Get ______
- You need four celery stalks of
- You need chicken bones
- Use ______
- You need two celery stalks of
- You need one onion
- Use spaghetti halved
- Get chicken leftover
Steps to make Crockpot Chicken Noodle Soup:
- Wash and dry chicken. Then rub with spice blend. I used salt, pepper, paprika, chili powder, dried basil, and dried oregano.
- Place halved onion on bottom of crockpot then chicken and garlic.
- Cook on high for 4 hours.
- This step is optional but I turned my oven broiler on and placed the chicken under the broiler for 5-10 minutes to crisp the skin.
- Cut up the chicken according to desired serving. I'll explain how I butcher my chicken at the end.
- Add 4-8 cups of water, celery, and bones of the chicken to the remaining liquid in the crockpot.
- Cook on low for 8 hours. Then, using a fine mesh strainer, strain the liquid to produce chicken stock.
- I cooked the chicken in the morning and had it for dinner, then let the broth cook overnight and used the chicken broth for chicken noodle soup for the next morning lunch.
- For the soup, I julienne celery and onion, then sweated that off in a pan before adding the stock.
- I then brought the stock up to a boil and added dried spaghetti, which I broke in half first.
- To serve, I had leftover shredded chicken in a bowl and the added the soup and noodles, and topped with a soft-boiled egg.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re going to use has been saved properly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state just how long you may keep the food and whether it needs to go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, be sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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