Crockpotchickennoodlesoupdairyfree Recipes

CROCK POT CHICKEN NOODLE SOUP

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.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
• Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
• Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
• Ladle soup into bowls and lay chicken on top.

SLOW COOKER CHICKEN NOODLE SOUP

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.

CROCK POT CHICKEN NOODLE SOUP - DAIRY FREE

Steps:

• Place all ingredients except noodles in the Crock Pot.
• Cover and cook on low for 5 to 6 hours.
• Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.
• Cook another hour or until noodles are done (about 1/2 hour on high).

EASY CHICKEN NOODLE SOUP

Steps:

• Note: The noodles are cooked separately in this recipe and spooned directly into serving bowls to ensure that they don't soak up too much broth. This is especially important if you anticipate leftovers.
• Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.
• Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
• Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
• Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. Add the lemon juice and simmer while you prepare the noodles.
• Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and add the noodles directly to serving bowls.
• Ladle the soup on top, then serve!

CROCKPOT CHICKEN NOODLE SOUP

Steps:

• Place the chicken, onions, carrots, and celery in a 6 quart crock pot.
• Add in the seasonings.
• Stir together the flour and water in a medium size bowl.
• Pour this mixture into the crock pot.
• Add in the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and then stir in the frozen noodles.
• Cover and cook on low for 1 hour or on high for 30 minutes until the noodles are cooked through.
• Serve warm and enjoy!

CREAMY CROCK POT CHICKEN WITH NOODLES

Steps:

• Trim any visible fat from chicken and cut each breast into thirds.
• In medium bowl, season chicken with lemon juice, pepper, celery salt and paprika, then place in crock-pot.
• In large bowl, mix soups with wine, thenp our over chicken.
• Sprinkle w/parmesan cheese.
• Cover and cook on on high 4 to 5 hours.
• Serve over noodles.

COPYCAT CHICKEN NOODLE-O SOUP

Steps:

• Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
• Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.