Comforting Chicken Noodle Crock Pot Recipes

CHICKEN AND NOODLES (CROCK POT)

Steps:

• Put all ingredients, except noodles, in crock pot.
• Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours.
• (I cook just until the chicken is done, about 5 hours on low).
• Remove chicken from broth.
• I like to run a slotted spoon through the broth to make sure no little bones have escaped.
• Add salt to taste.
• Turn cooker to high and add noodles when broth is hot and bubbly.
• Cook 30-45 minutes, or until noodles are done, stirring occasionally.
• Meanwhile, remove meat from bones.
• Add bite-size pieces to broth and noodles.

EASY CROCK POT CHICKEN AND NOODLES

Steps:

• Place all ingredients (except noodles) in slow cooker.
• Cook on low for 8 hours (or 4 on high) until chicken is tender.
• Shred chicken and return to pot with uncooked noodles and stir well.
• Cover and cook for 45 minutes or until noodles are tender.

CROCKPOT CHICKEN & NOODLES

Steps:

• Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours.
• Remove chicken and shred.
• Return chicken to pot and add egg noodles. Cook 2 more hours.
• You can add pepper for a little kick.

CASSIE'S COMFORTING CHICKEN & NOODLES

Steps:

• 1. Salt & pepper chicken breasts.
• 2. Place in the bottom of Crock Pot.
• 3. Spoon soup over the chicken.
• 4. Cut butter into several pats and place pieces evenly over soup.
• 5. Whisk the bouillon with the broth.
• 6. Pour over soup.
• 7. Place lid on the Crock Pot and turn to low. Cook for 6 hours.
• 8. Remove chicken and tear into pieces.
• 9. Add back to pot.
• 10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
• 11. Sprinkle with parsley and mix in if using at the end of cooking.
• 12. Salt & pepper, if needed, and serve. Yum!

COMFORTING CHICKEN NOODLE SOUP

Steps:

• Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
• Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
• Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
• While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
• Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
• Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
• Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
• Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
• Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
• Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
• Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.