Crock Pot Chicken Noodle Soup Recipes

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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 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.

SLOW-COOKER HEARTY CHICKEN AND NOODLE SOUP



Slow-Cooker Hearty Chicken and Noodle Soup image

Simply delicious homemade soup! Slow cooking results in a well-seasoned broth and tender pieces of chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 6

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken thighs
1 pound baby-cut carrots
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 tablespoon instant chopped onion
1 clove garlic, finely chopped
2 medium stalks celery, chopped (1 cup)
1 carton (32 ounces) Progresso™ chicken broth (4 cups)
1 cup frozen snow (Chinese) pea pods
2 cups uncooked wide egg noodles

Steps:

  • Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
  • Cover and cook on low heat setting 8 to 9 hours.
  • Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.

Nutrition Facts : Calories 305, Carbohydrate 20 g, Cholesterol 80 mg, Fiber 4 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1180 mg

CROCK POT CHICKEN NOODLE SOUP



Crock Pot Chicken Noodle Soup image

This is one of my mom's recipes. I was sick with a summer cold and this really hit the spot. Hardly any effort. It's soup the first night and it's not so much like a soup the next day. The noodles soak up the liquid but it's still REALLY good!

Provided by mydesigirl

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken breasts
4 (14 ounce) cans chicken broth, with garlic
10 3/4 ounces Campbell's Cream of Chicken Soup, with herbs
10 3/4 ounces campbell's cream of celery soup
4 stalks celery, washed and chopped
1 large onion, chopped
1 cup baby carrots (optional)
1 (16 ounce) bag egg noodles

Steps:

  • Put everything into the crock pot EXCEPT for the noodles.
  • Cook on low for 7-8 hours.
  • Remove chicken and shred.
  • Replace chicken back into crock pot.
  • Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.

Nutrition Facts : Calories 611, Fat 14.6, SaturatedFat 3.6, Cholesterol 169.8, Sodium 1747.4, Carbohydrate 65.9, Fiber 3.7, Sugar 4.5, Protein 51

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

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

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