Wicked Noodle Soup
Ingredients
3 EA. Links—Queen City Sausage- Wicked Ghost
½ Rotisserie Chicken—With Bones
48 OZ Water
1 Cup-Sliced Carrots
1/3 LB Egg Noodles
1 Cup Fresh Spinach
½ Red Onion—Thin Sliced
½ Stick of Butter
1 Teaspoon Salt
1 Teaspoon Pepper
3 OZ Asiago Sliced Cheese-garnish
Yields 6+ Servings
Instructions
Note: We used a 2 ½ Quart Crock Pot. Started on high for 1.5 hours. Then low for 3 hours. The meats are already cooked. Consider adding the pasta 45 minutes before serving to avoid mushy pasta. Add the water to the crock pot. Turn on high for 1.5 hours. Then turn down heat to low for 3 hours. Slice the Wicked Ghost Sausages ¼” thick. Add to the water. Separate the chicken from the bones. Cut into small 1 inch pieces. Add to the water. Add the bones, but remove the bones just before serving. Add: Carrots, onions, butter, salt, and pepper. Add the pasta. About 10 minutes before serving, add the spinach. Cook Time: 4.5 Hours.