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Slow Cooker Chicken Noodle Soup
ADD YOUR COMMENT
"So very easy and good. Now that cool weather is upon us I love soup for dinner."
Comment Judy
"only add noodles if you plan on eating it right away..otherwise..add noodles as you eat...if you leave noodle in..they absorb the juice........very good recipe"
Comment nancy
"Mmmmmmmm GOOD DELICIOUS!!"
Comment Delia Bazan
"Sounds absolutely delicious! Can't wait to try this! I think I'll use the "Better Than Boullion" that is easier to dissolve than the cubes! Thanks for the recipe!"
Comment Carolyn
"This is the best on a cold day with grilled cheese .... It is even better when you are sick .... I love soup this time of year ...."
Comment Mary
"The BEST chicken noodle soup and soooo easy to make!!!"
Comment Carol Newton
"sounds so good perfect for winter meals easy to make "
Comment Suzanna Pickering
"Perfect meal for this weather! Sounds delicious. Thanks for the idea."
Comment Nicole
"I start off with 2 quarts of chicken broth or stock rather than the water. Another layer of flavor. Add a teaspoon of dried sweet basil. Excellent."
Comment Maureen
"You can't beat chicken soup in the winter.Makkes you feel better ,just smelling it ad it cooks!"
Comment Catherine Ojalvo
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Slow Cooker Chicken Noodle Soup

Ingredients

2 PERDUE® Split Chicken Breasts
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

Ingredients

2 PERDUE® Split Chicken Breasts
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
2 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
3 cups all-purpose flour
3 large eggs
Fresh chopped parsley, for garnish
1 tsp. chicken bouillon, if desired
Step One

Slow Cooker Chicken Noodle Soup

Time make it in:

WITH PERDUE® Split Chicken Breasts

Serves 8 | Prep Time: 15 Min | Cook Time: 480 Min

WITH PERDUE® Split Chicken Breasts

Serves 8 | Prep Time: 30 Min | Cook Time: 480 Min

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 180
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Cholesterol 50mg 17%
Sodium 520mg 22%
Total Carbs 21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g
Vitamin A 120%
Vitamin C 8%
Calcium 4%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 8
Amount Per Serving
Calories 180
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Cholesterol 50mg 17%
Sodium 520mg 22%
Total Carbs 21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g
Vitamin A 120%
Vitamin C 8%
Calcium 4%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 180
  • Protein 17g
  • Sodium 520mg
  • Sat.Fat 0.5g
  • Sugar 3g
  • Calories 180
  • Protein 17g
  • Sodium 520mg
  • Sat.Fat 0.5g
  • Sugar 3g

Slow Cooker Chicken Noodle Soup

ingredients

Ingredients

2 PERDUE® Split Chicken Breasts
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
ingredients

Step one: Combine

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

ingredients

Step two: 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.

How to: Seasoning
ingredients

Step three: 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

ingredients

Step four: 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

ingredients

Ingredients

2 PERDUE® Split Chicken Breasts
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
2 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
3 cups all-purpose flour
3 large eggs
Fresh chopped parsley, for garnish
1 tsp. chicken bouillon, if desired
ingredients

Step one: Combine

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

ingredients

Step two: Season

Season the chicken with olive oil, 1 1/2 teaspoons 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.

How to: Seasoning
ingredients

Step three: Roll

In a bowl, combine the flour and the remaining 1 teaspoon of salt. Whisk the eggs until smooth and then add to the flour. Knead together to make a smooth dough. Turn the dough out onto a floured surface. Roll the dough out to 1/8-inch thickness. Roll the dough into a jellyroll and then slice into 1/2-inch strips. Toss noodles with flour and let dry for 30 minutes.

TIP: Use the homemade noodles immediately, store in an air-tight dry container for 1 week or freeze for up to 6 months.

ingredients

Step four: Add

10 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 10 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.Fully cooked noodles tend to turn into mush when frozen and then reheated. You can also 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.

ingredients

Step five: 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.

TA DA!

Slow Cooker Chicken Noodle Soup

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Rated 5/5 based on 10 customer reviews
The best things are simple. This chicken noodle soup from scratch recipe brings good food and good feelings to your home.
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