Slow Cooker Chicken Noodle Soup
This is a classic chicken noodle soup recipe 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 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 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 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
- 8 cups water or 8 cups canned chicken broth
- 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
- 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.
Comfort in a Bowl: My Slow Cooker Chicken Noodle Soup Adventure
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present struggle to get a healthy and delicious meal on the table. That's why I'm always on the lookout for recipes that are both nutritious and easy to prepare. Recently, I stumbled upon a recipe for slow cooker chicken noodle soup, and let me tell you, it's become a staple in our household. This isn't just any chicken noodle soup; it's a hug in a bowl, a warm embrace on a chilly evening, the kind of food that nourishes both body and soul. The slow cooker does all the work, transforming humble ingredients into a symphony of flavors that will leave you wanting more.
The beauty of this recipe lies in its simplicity. No complicated techniques, no fancy ingredients – just a handful of everyday staples that come together to create something truly magical. I love how the slow cooker gently infuses the chicken with flavor, resulting in succulent, tender meat that practically melts in your mouth. The vegetables, simmered to perfection, are soft and flavorful, perfectly complementing the rich broth. And the wide egg noodles? Oh, the noodles! They hold their shape beautifully, soaking up all that delicious broth without becoming mushy. Honestly, I've tried countless chicken noodle soup recipes over the years, but this one reigns supreme. It's the perfect balance of savory and comforting, a taste of home that always hits the spot.
But the best part? The ease of preparation. Simply toss everything into the slow cooker in the morning, and by evening, you have a hearty, nutritious meal waiting for you. It's the ultimate time-saver for busy weeknights, freeing up valuable time for family and other important things. And the cleanup? A breeze! The slow cooker practically cleans itself. I've found that using skinless chicken breasts instead of a whole chicken simplifies things even further, reducing cooking time and making the shredding process much easier. This soup is endlessly adaptable, too. Feel free to add other vegetables like potatoes or green beans for extra nutrition and flavor. A sprinkle of fresh herbs before serving adds a touch of elegance and freshness. You can also experiment with different types of noodles, or even add some cooked rice for a heartier meal. The possibilities are endless!
This slow cooker chicken noodle soup is more than just a recipe; it’s a testament to the power of simple ingredients and the magic of slow cooking. It's a dish that brings comfort, nourishment, and a touch of joy to my family's table. It's a reminder that even amidst the chaos of daily life, there's always time for a warm, delicious, and heartfelt meal. And that, my friends, is priceless.
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Add extra vegetables: Potatoes, green beans, or corn would be delicious additions.
- Use different noodles: Try ditalini, orzo, or even broken spaghetti.
- Boost the flavor: Add a bay leaf or two during the cooking process.
- Make it creamy: Stir in a dollop of heavy cream or sour cream before serving.
So, if you're looking for a simple, delicious, and comforting meal that requires minimal effort, look no further than this slow cooker chicken noodle soup. It's a recipe that's guaranteed to become a family favorite, a warm hug in a bowl that will keep you coming back for more.
