Crock Pot Chicken Noodle Soup Recipes Recipes Recipe For Banana

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CROCK POT CHICKEN NOODLE SOUP



Crock Pot Chicken Noodle Soup image

An easy, healthy recipe for the best Crock Pot Chicken Noodle Soup! From-scratch, fast to make, and yet so hearty and comforting. A true family favorite!

Provided by Erin Clarke / Well Plated

Categories     Main Course     Soup

Time 4h10m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken breasts (trimmed of excess fat)
1 teaspoon kosher salt (plus additional to taste)
1/4 teaspoon black pepper (plus additional to taste)
1 small yellow onion (peeled and left whole)
3 medium carrots (peeled and cut into 1/4-inch coins (about 1/2 pound))
2 large celery stalks (thinly sliced)
2 large garlic cloves (minced)
3 stalks fresh rosemary (tied into a bundle for easy removal)
1 bay leaf
7-8 cups low-sodium chicken stock (divided)
6 ounces whole wheat wide egg noodles (about 4 heaping cups)
Chopped fresh parsley

Steps:

  • To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
  • Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
  • To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
  • To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
  • Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Nutrition Facts : ServingSize 1 of 6, about 2 cups, Calories 245 kcal, Carbohydrate 24 g, Protein 29 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 88 mg, Fiber 4 g, Sugar 3 g

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

SIMPLE CROCK POT CHICKEN NOODLE SOUP



Simple Crock Pot Chicken Noodle Soup image

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

Provided by soulofcicero

Categories     Chicken

Time 8h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

2 onions
4 carrots
4 celery ribs
1 whole chicken, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 tablespoons basil
1 cup white wine
4 cups canned chicken broth
1 package rotini noodles

Steps:

  • Cut up onion, carrots and celery and place in bottom of crock pot.
  • Put cut-up chicken on top.
  • Pour white wine and chicken broth over all.
  • Sprinkle with salt, pepper, garlic and basil.
  • Cook 8 hours on low.
  • Remove chicken and cool.
  • Debone chicken and cut up into bite size pieces.
  • Cook rotini according to package directions.
  • Add chicken and noodles to crock pot.
  • Stir.

EASY SLOW COOKER CHICKEN NOODLE SOUP



Easy Slow Cooker Chicken Noodle Soup image

This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.

Provided by CHER

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

Time 4h45m

Yield 6

Number Of Ingredients 11

4 cups water
3 carrots, sliced
1 large onion, sliced
4 stalks celery, sliced
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
4 skinless, boneless chicken breasts
3 ½ cups egg noodles

Steps:

  • Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
  • Cover and cook on High for 4 hours or Low for 8 hours.
  • Add noodles and cook on High until noodles are tender, 30 to 45 minutes.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

CROCKPOT CHICKEN & NOODLES



Crockpot Chicken & Noodles image

Make and share this Crockpot Chicken & Noodles recipe from Food.com.

Provided by barbacious

Categories     Kid Friendly

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
1/2 cup butter
24 ounces frozen egg 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.

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping 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.

Provided by CookingONTheSide

Categories     Stocks

Time 8h20m

Yield 14 cups, 6 serving(s)

Number Of Ingredients 11

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
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked

Steps:

  • In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t 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.

SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES



Slow Cooker Chicken Vegetable Soup with Egg Noodles image

Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.

Provided by Beanie76

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

Time 7h45m

Yield 4

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into 1-inch cubes
2 large carrots, chopped
2 stalks celery, sliced
1 green bell pepper, diced
1 teaspoon dried thyme
½ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth, or more as needed
2 ounces dried egg noodles

Steps:

  • Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
  • Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
  • Cover and cook on Low for 7 hours.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
  • When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g

EASY SLOW COOKER CHICKEN SOUP



Easy Slow Cooker Chicken Soup image

Delicious and flavorful easy slow cooker chicken soup.

Provided by Tara Harrison

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
3 small baby bell peppers, chopped
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
  • Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 13 g, Cholesterol 40.6 mg, Fat 4.8 g, Fiber 2 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 809.5 mg, Sugar 4.2 g

CROCK POT CHICKEN NOODLE SOUP WITH SWEET POTATOES



Crock Pot Chicken Noodle Soup With Sweet Potatoes image

Make and share this Crock Pot Chicken Noodle Soup With Sweet Potatoes recipe from Food.com.

Provided by BeckyF

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

6 -8 boneless chicken breasts, cut into 1 inch pieces
2 sweet potatoes, peeled and diced
20 baby carrots, sliced into quarters
5 button mushrooms, sliced
1 onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 teaspoon pepper
1 bay leaf
1 (14 ounce) can chicken broth
8 ounces egg noodles, cooked and drained

Steps:

  • Combine all ingredients except the egg noodles in the crock pot.
  • Cover; cook on low for 8- 10 hours on Low, or on High for 4- 5 hours.
  • Stir in cooked egg noodles before serving.

CROCK POT CHICKEN NOODLE SOUP



Crock Pot Chicken Noodle Soup image

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

Provided by txishvn1

Categories     Stocks

Time 9h20m

Yield 1 soup, 6 serving(s)

Number Of Ingredients 9

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 (16 ounce) cans chicken broth, i use the swansons healthy request fat free
3 (16 ounce) soup cans water
1 dash dried dill
1 dash dried parsley
8 ounces noodles, I use the No Yolks brand broad noodles

Steps:

  • Put vegetables in crockpot.
  • Add chicken.
  • Pour in broth and water.
  • Add dill and parsley.
  • Cover and cook on low 8 hours.
  • Remove veggies and chicken from crockpot.
  • Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor.
  • Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook. I use a 5 qt crockpot for this. I also use frozen chicken breast right out of the freezer.

CROCK POT CHICKEN SOUP



Crock Pot Chicken Soup image

I came across this when I was looking for a way to use some cooked leftover chicken I had. I adapted it a bit to fit our taste.

Provided by cxstitcher57

Categories     One Dish Meal

Time 6h10m

Yield 3 serving(s)

Number Of Ingredients 8

3 1/2 cups chicken broth
1/8 teaspoon pepper
1/2 teaspoon salt
1 medium chopped carrot
2 stacks of chopped celery
1 1/2 cups cubed cooked chicken
2 chopped small potatoes
1 tablespoon of minced drying onion

Steps:

  • Mix all above ingredients and place into crock pot.
  • Pour broth in over ingredients and turn on low for 6 hours.
  • Stir a couple of times during cooking process to mix soup.
  • Serve with cornbread or muffins.

Nutrition Facts : Calories 254.5, Fat 6.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 1372.7, Carbohydrate 21.9, Fiber 3.8, Sugar 3.7, Protein 25.5

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