Now add the cooked chicken and dry egg noodles to the crockpot, and give the soup a stir. Cover the pot and cook on low for 30 minutes, until the noodles are tender. Then add a squeeze of fresh lemon, garnish with parsley, and serve. I hope you enjoy it!
I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. Instead, we use a large 6-quart slow cooker to make an Asian-style bone broth that will last the entire week for our family. What is bone broth? Bone...