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Crock Pot Country Chicken Soup

CROCK POT COUNTRY CHICKEN SOUP

major comfort food in our house!

Time: 615 minutes

Steps:

  • place all ingredients in crock pot except rice in order listed
  • cover and cook on low 8-10 hours
  • one hour before serving , remove chicken and cool slightly
  • remove meat from bones and return to crock pot
  • add rice
  • cover and cook the additional hour on high


crock pot country chicken soup image

Number Of Ingredients: 13

Ingredients:

  1. onions
  2. celery
  3. carrots
  4. salt
  5. pepper
  6. basil
  7. thyme
  8. sage
  9. dry parsley flakes
  10. frozen peas
  11. broiler-fryer chickens
  12. water
  13. converted rice


CROCK POT COUNTRY CHICKEN SOUP

Make and share this Crock Pot Country Chicken Soup recipe from Food.com.

Recipe From food.com

Provided by Mirj2338

Time 10h15m

Yield 4 serving(s)

Steps:

  • Place all ingredients in crock pot except rice in order listed.
  • Cover and cook on low 8-10 hours (high 4-6 hours).
  • One hour before serving, remove chicken and cool slightly.
  • Remove meat from bones and return to crock pot.
  • Add rice.
  • Cover and cook the additional hour on high.


Crock Pot Country Chicken Soup image

Number Of Ingredients: 13

Ingredients:

  • 2 small onions, chopped
  • 2 stalks celery, diced
  • 2 carrots, sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 2 tablespoons dry parsley flakes
  • 1 (10 ounce) package frozen peas
  • 3 lbs broiler-fryer chickens
  • 2 1/2 cups water
  • 1/3 cup raw converted rice


SLOW COOKER CHICKEN NOODLE SOUP

This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 8h20m

Yield 6 to 8 servings

Steps:

  • Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
  • Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
  • While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.


Slow Cooker Chicken Noodle Soup image

Number Of Ingredients: 12

Ingredients:

  • 8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
  • 6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
  • 1/4 small onion, peeled and root end intact
  • 2 large sprigs parsley, plus 1/4 cup chopped leaves
  • 2 large sprigs thyme
  • 1 bay leaf
  • Kosher salt
  • 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 8 cups low-sodium chicken broth
  • 6 ounces wide egg noodles (about 4 cups)
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper


SLOW COOKER CHICKEN NOODLE SOUP

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

Recipe From allrecipes.com

Provided by Megan S

Time 6h

Yield 8

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.


Slow Cooker Chicken Noodle Soup image

Number Of Ingredients: 13

Ingredients:

  • 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


FRENCH COUNTRY CHICKEN STEW (CROCK POT)

This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.

Recipe From food.com

Provided by justcallmetoni

Time 5h20m

Yield 4-6 serving(s)

Steps:

  • To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
  • Prepare your crock pot with a light coating of cooking spray.
  • Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
  • Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
  • Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
  • Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
  • Serve over rice or noodles.


French Country Chicken Stew (Crock Pot) image

Number Of Ingredients: 19

Ingredients:

  • 1/3 cup nonfat dry milk powder
  • 2 tablespoons cornstarch
  • 2 teaspoons low-sodium instant chicken bouillon granules
  • 1/4 teaspoon onion powder
  • 1 pinch garlic powder
  • 1 pinch black pepper
  • 1 cup water
  • cooking spray
  • 1 medium onion, coarsely chopped
  • 4 carrots, cut into 1/4 inch thick coins
  • 4 celery ribs, cut into 1/4 thick slices
  • 2 cups baby white mushrooms, halved (optional)
  • 4 -6 boneless skinless chicken breasts
  • 1 1/2 teaspoons herbes de provence
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 (1 ounce) envelope onion soup mix
  • 1/2 cup dry white wine
  • 2 -3 tablespoons cornstarch


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