Easy Slow Cooker Chicken Noodle Soup Recipes

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.

SLOW COOKER CHICKEN NOODLE SOUP RECIPE

Steps:

• Add all the ingredients into the slow cooker except for the parsley and noodles.
• Cook on low for 8 hours.
• Skim the foam and fat off the top of the liquid. Remove and discard the bay leaves.
• Remove the chicken and shred using two forks.
• Add the shredded chicken back into the slow cooker along with the egg noodles and parsley.
• Cook on high for 15 minutes or until the egg noodles are fully cooked.
• Season to taste with salt and pepper.
• Serve & Enjoy.

SLOW COOKER CHICKEN NOODLE SOUP

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

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 HEARTY CHICKEN AND NOODLE SOUP

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.

EASY SLOW COOKER CHICKEN NOODLE SOUP

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.

SLOW COOKER CHICKEN NOODLE SOUP RECIPE - EASY

Steps:

• Add the chicken breasts to the bottom of a 6-quart or larger slow cooker. Season with salt and pepper to taste. Combine the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf in a mixing bowl. 6 cups chicken stock should be poured over the top. Cook for 4 to 6 hours on LOW or 2 to 3 hours on HIGH, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary widely depending on the brand of your slow cooker, so check the thickest portion of the chicken for doneness early to avoid overcooking.
• Remove the chicken from the slow cooker and place it in a large mixing bowl or plate. Remove and discard the entire onion, bay leaf, and rosemary springs (don't worry if some rosemary leaves remain in the soup). Shred the chicken with a hand mixer, two forks, or your fingers (if the chicken is cool enough). Set aside the shredded chicken.
• To cook the noodles on the stove (the best choice because you won't have to worry about them overcooking or undercooking and the noodles will be more intact): Cook the egg noodles until al dente according to package guidelines near the end of the soup's cooking time. When the soup is completed cooking, drain it and add it to the soup. Reintroduce the shredded chicken. Stir and simmer for 5 minutes on LOW to absorb some of the flavor.
• To cook noodles straight in the slow cooker (the ideal way if you don't mind having less-than-perfect noodles in exchange for not having to wash a separate pasta pot): To the soup, add the uncooked egg noodles. Cook for 10 minutes on LOW, or until the pasta is al dente. Add the shredded chicken and mix well.
• To achieve the correct consistency, add as much of the remaining 1 cup chicken stock as you like.