Slow Cooker Chicken Noodle Soup

12 Reviews
5

Slow Cooker Chicken Noodle Soup

12 Reviews
5
  • Prep Time: 15 min

  • Cook Time: 480 min

  • Serves 8

  • 180

    Calories

  • 17G

    Protein

  • 520MG

    Sodium

  • 0.5G

    Sat.fat

  • 3G

    Sugar

Ingredients

8 cups water

4 large carrots, peeled and diced into 1/2-inch pieces

4 celery stalks, diced into 1/2-inch pieces

1 medium onion, chopped

1 bay leaf

1 tbsp. olive oil

1 1/2 tsp. salt

1/2 tsp. dried thyme

1/2 tsp. black pepper

6 oz. egg noodles, uncooked

Fresh chopped parsley, for garnish

1 tsp. chicken bouillon, if desired

Step

Combine

In a 4-quart slow cooker, combine the water, carrots, celery, onion and bay leaf.

Step

Combine

In a 4-quart slow cooker, combine the water, carrots, celery, onion and bay leaf.

Step

Season

Season the chicken with olive oil, salt, dried thyme and black pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bone, about 6 hours on high or 8 hours on low.

Step

Season

Season the chicken with olive oil, salt, dried thyme and black pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bone, about 6 hours on high or 8 hours on low.

Step

Add

15 minutes before the time is up on your slow cooker, remove the chicken to a cutting board to cool. Add the egg noodles to the slow cooker and cook on high, covered, for the last 15 minutes. Meanwhile, remove the skin and bones from the chicken and shred the meat.

TIP

Only add the noodles if you plan on eating the soup immediately. If not, add the noodles when you decide to eat the soup. If the noodles are left in the soup they will absorb the juices. -Nancy, Perdue Community Member

Step

Add

15 minutes before the time is up on your slow cooker, remove the chicken to a cutting board to cool. Add the egg noodles to the slow cooker and cook on high, covered, for the last 15 minutes. Meanwhile, remove the skin and bones from the chicken and shred the meat.

TIP

Only add the noodles if you plan on eating the soup immediately. If not, add the noodles when you decide to eat the soup. If the noodles are left in the soup they will absorb the juices. -Nancy, Perdue Community Member

Step

Serve

When the noodles are cooked, remove the bay leaf, and return the chicken to soup to heat through. Add the chicken bouillon, if desired. Garnish with fresh chopped parsley and serve.

TIP

Fully cooked noodles tend to turn into mush when frozen and then reheated. If you’re planning on freezing this soup for later use, try either for the following: 1. Cook your soup in the slow cooker as directed. When soup is done, add the noodles, cook for another 4 minutes and then turn off the cooker. Freeze your soup in individual containers while the noodles are still under cooked. When you’re ready to use, take the frozen soup out of the freezer, place in a small pot and slowly bring to a boil. Simmer for 4 to 5 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. 2. Cook your soup in the slow cooker as directed without adding the noodles. Freeze your soup in individual containers. When you’re ready to use, take the frozen soup out of the freezer and place in a small pot. Slowly bring to a boil and then add your noodles. Simmer for 8 to 10 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. Also try using thinner noodles or small soup pastas like Ditalini, Stars, or Stelline so the cooking time is shorter than using wide noodles.

Step

Serve

When the noodles are cooked, remove the bay leaf, and return the chicken to soup to heat through. Add the chicken bouillon, if desired. Garnish with fresh chopped parsley and serve.

TIP

Fully cooked noodles tend to turn into mush when frozen and then reheated. If you’re planning on freezing this soup for later use, try either for the following: 1. Cook your soup in the slow cooker as directed. When soup is done, add the noodles, cook for another 4 minutes and then turn off the cooker. Freeze your soup in individual containers while the noodles are still under cooked. When you’re ready to use, take the frozen soup out of the freezer, place in a small pot and slowly bring to a boil. Simmer for 4 to 5 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. 2. Cook your soup in the slow cooker as directed without adding the noodles. Freeze your soup in individual containers. When you’re ready to use, take the frozen soup out of the freezer and place in a small pot. Slowly bring to a boil and then add your noodles. Simmer for 8 to 10 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. Also try using thinner noodles or small soup pastas like Ditalini, Stars, or Stelline so the cooking time is shorter than using wide noodles.

Slow Cooker Chicken Noodle Soup

Ta - da!

What customers are saying

5

Needs better instructions if you are not eating all 8 servings at once. I am just one person so I eat one portion and freeze the rest in individual containers. Making the noodles each time I want to use a serving is not very practical. How much of the noodles would you need to cook each time?

Sharon (1)

5

I would love to make this but cannot access directions. I was able get list of ingredients. Could you please send directions?

Sharon

5

I CAN'T READ THE LAST OF PART 4 INSTRUCTIONS. THE LAST THING I CAN READ IS "Freeze your soup in individual ....

Pat

5

I buy your chicken and thse soups sound great! will try

margie

5

the recipe in the calander for jan. calls for 3 cups of flour was this a error?

donna

5

I have always added potatoes to this- My mom always made it that way! Love it!

Joy

5

This was so Good, I used half water and half chicken stock. I also added garlic, italian seasoning, and used chicken thighs

Wendy Swortchek

5

so good and so comforting

Cheryl Burns

5

excellent

elizabeth gentile

5

Look easy recipe chicken noodle soup

Vonda Finch

4

I will try this soup - but I will not use any salt because my husband in on a low sodium diet. I will add some no-salt chicken broth or bouillon. We love soup in this household. Thank you Perdue.

Patricia Warminsky

5

My family loves chicken noodles.mmmm

claci Maturin

12 Reviews
5