Slow Cooker Chicken Noodle Soup
This is a classic chicken noodle soup recipe that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
This is a classic chicken noodle soup recipe that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
- 3 cups wide egg noodles uncooked
- 1 garlic clove minced
- 2 leaves
- 1/2 teaspoon dried thyme
- 1 cup onion chopped
- 1 cup carrot, cut into 1/4-inch slices
- 1 cup celery, cut into 1/4-inch slices
- 4 teaspoons salt (to taste)
- 1/2 teaspoon fresh ground black pepper to taste
- 8 cups water or 8 cups canned chicken broth
- 1 (3 1/2 lb) roasting chickens
- Carbohydrate 75.0364413583713 g
- Cholesterol 187.200000141207 mg
- Fat 44.6141767629998 g
- Fiber 0.809898797859207 g
- Protein 42.6426134260098 g
- Saturated Fat 26.728167819973 g
- Serving Size 1 1 cups, 6 serving(s) (602g)
- Sodium 1280.08095884944 mg
- Sugar 74.2265425605121 g
- Trans Fat 2.40376833522737 g
- Calories 864 calories
Step-by-step
- In a 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
- Place whole chicken on top of vegetables.
- Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves.
- Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
- Skim fat from soup and discard.
- Return chicken to soup to serve.
A Busy Mom's Secret Weapon: Slow Cooker Chicken Noodle Soup
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for elaborate cooking is a luxury I rarely have. That's why I rely heavily on my trusty slow cooker – a true lifesaver in the kitchen. This Slow Cooker Chicken Noodle Soup is a testament to the magic of slow cooking; it's simple, delicious, and practically cooks itself!
This recipe isn't just about convenience; it's about creating warm, comforting meals that my family loves. The aroma alone, filling the house with the savory scent of chicken and herbs, is enough to melt away the stresses of the day. It’s a meal that brings us together, a simple pleasure in the midst of our busy lives. There's nothing quite like a steaming bowl of this soup on a chilly evening, especially when everyone is tired and just wants something nourishing and easy.
I’ve adapted this recipe over the years, finding what works best for my family. Originally, the recipe called for a whole chicken, but I found that using 3-4 skinless chicken breasts simplifies the process significantly without sacrificing the flavor. I also often substitute the water with canned low-sodium chicken broth for an extra boost of flavor. Feel free to experiment – add extra vegetables like zucchini, spinach, or potatoes, or use different types of noodles. The beauty of this recipe is its versatility.
The Importance of Simple Ingredients
One of the things I love most about this recipe is its simplicity. It uses readily available ingredients – carrots, celery, onions, garlic – all staples in my kitchen. I often buy these in bulk to save time and money. There's no need for exotic or hard-to-find spices; just simple, classic herbs like thyme and bay leaf bring a depth of flavor that elevates this soup beyond the ordinary. I always make sure to use fresh herbs whenever possible, as their aroma and taste are simply unmatched.
More Than Just a Meal: A Family Tradition
This soup has become more than just a meal; it's a small tradition in our house. The kids look forward to it, and even my husband, who isn’t usually a big soup fan, requests this recipe regularly. It’s become a symbol of comfort and togetherness, reminding us that even in the midst of a busy week, there’s always time for simple pleasures and family moments.
Tips for Success
Using a Whole Chicken vs. Chicken Breasts: While the original recipe calls for a whole chicken, I find using boneless, skinless chicken breasts significantly reduces cooking time and cleanup. If using a whole chicken, be sure to remove the skin and bones after cooking before shredding the meat.
Broth vs. Water: Using chicken broth adds richness and depth of flavor. If using broth, adjust the amount of salt accordingly. Low-sodium broth is a good option to control the salt content of your soup.
Noodle Selection: I prefer wider egg noodles, as they hold up well in the slow cooker. However, feel free to experiment with different types of noodles to find your preference.
Storage: Leftovers can be stored in the refrigerator for up to 3-4 days. This soup is even better the next day!
Serving Suggestions:
Serve with crusty bread or rolls for dipping. A dollop of sour cream or a sprinkle of fresh parsley adds a nice touch.
This simple recipe is a perfect example of how even busy individuals can create healthy, delicious, and comforting meals for their families. So, embrace the slow cooker, make a big batch of this soup, and enjoy the delicious results!
