Chicken Linguine Soup Crock Pot Recipes

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SLOW-COOKER CHICKEN AND PASTA SOUP



Slow-Cooker Chicken and Pasta Soup image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 13

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)

Steps:

  • Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
  • About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
  • Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

  • Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
  • Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
  • Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

CHICKEN LINGUINE SOUP - CROCK POT



Chicken Linguine Soup - Crock Pot image

Easy chicken noodle soup, good for the soul! (chicken parts can be used, all chicken drumsticks works well, frozen and skin removed, as in the photo, and use whatever veggies you have on hand.)

Provided by Derf2440

Categories     One Dish Meal

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 -2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onion, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
3 cups chicken broth
1 cup white wine
2 tablespoons soy sauce
1/8 teaspoon Tabasco sauce
1 teaspoon grated fresh ginger
salt
1 cup broken dry linguine
1/4 lb fresh snow pea, trimmed
1/2 teaspoon poultry seasoning

Steps:

  • Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet.
  • Place veggies in the bottom of 4 quart.
  • crock pot, top with frozen chicken pieces.
  • Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover.
  • Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.

Nutrition Facts : Calories 407, Fat 23.6, SaturatedFat 6.8, Cholesterol 113.5, Sodium 843.3, Carbohydrate 7.4, Fiber 1.7, Sugar 3.6, Protein 32.3

SLOW COOKER CHICKEN AND LENTIL SOUP



Slow Cooker Chicken and Lentil Soup image

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Provided by Rebekah Rose Hills

Time 4h15m

Yield 8

Number Of Ingredients 13

1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Steps:

  • Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
  • Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
  • Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
  • Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
  • Stir the meat in and taste test; adjust the seasonings as desired.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g

SLOW-COOKER LEMONY CHICKEN SOUP



Slow-Cooker Lemony Chicken Soup image

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

Steps:

  • In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
  • Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

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