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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Slow Cooker Chicken Noodle Soup

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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup
Comments

PREP TIME: 15min COOK TIME: 8hrs
Serves 8

Prep/Cook
PREP TIME: 15min COOK TIME: 8hrs
Serves
Serves 8

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

Ingredients

8 cupswater

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

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

1 mediumonion, 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 1

Step 1

Combine

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

Step 1
Step 2

Step 2

Step 2

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 3

Step 3

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 TIP

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 3
Step 4

Step 4

Step 4

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 TIP

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.

Ta Da 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. Serves 8 https://www.perdue.com/recipeimages/slow_cooker_chicken_noodle_soup_thumbnail.jpg https://www.perdue.com/recipeimages/slow_cooker_chicken_noodle_soup_thumbnail.jpg

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