Restaurant Style Crock Pot Chicken Noodle Soup Recipes

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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

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

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

RESTAURANT STYLE CROCK POT CHICKEN NOODLE SOUP



Restaurant Style Crock Pot Chicken Noodle Soup image

The broth is still on its way to perfection but it is similar to The Perfect Cup's. Mold the ingredients as you like1

Provided by More Gun

Categories     Clear Soup

Time 7h20m

Yield 8-9 serving(s)

Number Of Ingredients 10

1 chicken breast (shredded, preferably rotisserie)
0.5 (16 ounce) bag frozen vegetables or 2 -3 chopped carrots and celery
2/3 sweet onion, chopped
2 teaspoons dried basil
2 bay leaves
2 small capfuls cooking sherry
1 tablespoon margarine
5 teaspoons chicken bouillon (add more if you need it!) or 5 teaspoons better than bouillon (add more if you need it!)
5 1/2 cups water
4 ounces long noodles such as spaghetti or 4 ounces linguine

Steps:

  • Add all ingredients to the crock pot in any order (I prefer to add the water last) except the noodles.
  • Cover and turn the crock pot setting to low while stirring ingrediets to mix them up.
  • Let simmer for about 6 hours.
  • Turn crock pot to high setting and add long noodles broken in half.
  • Let Bubble for 20-30 minutes, remove any bay leaves you may find.
  • Serve and enjoy!

Nutrition Facts : Calories 119.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 60.2, Carbohydrate 15.4, Fiber 1.8, Sugar 0.8, Protein 6.8

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

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