SLOW COOKER CHICKEN NOODLE SOUP
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
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
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
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
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
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
SLOW COOKER CHICKEN AND NOODLES
This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!
Provided by KathyLP
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h30m
Yield 6
Number Of Ingredients 6
Steps:
- Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
- When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.
Nutrition Facts : Calories 311 calories, Carbohydrate 42 g, Cholesterol 92.7 mg, Fat 3.5 g, Fiber 2.3 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 81.4 mg, Sugar 2 g
SLOW-COOKER HEARTY CHICKEN AND NOODLE SOUP
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
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
SLOW-COOKER COUNTRY CAPTAIN CHICKEN
Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges
SLOW-COOKER CHICKEN NOODLE SOUP(COOK'S COUNTRY)
You will need a 6-quart slow cooker for this recipe. Do not cook this soup on high power or the chicken will be too tough. Three 32-ounce cartons of chicken broth will yield 12 cups.
Provided by Coppercloud
Categories Clear Soup
Time 4h50m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook until skin is deep golden brown, about 8 minutes. Transfer to slow cooker.
- 2. Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow cooker.
- Season chicken breasts with salt and pepper and wrap in foil according.
- **Protecting Chicken Breasts: Wrapping the chicken breasts in a foil pack insulates the delicate white meat, helping keep it moist and tender. To make the foil pack, place the chicken on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges. Place foil packet in slow cooker. Cover and cook on low until breasts are cooked through and thighs are tender, 4 to 4 1/2 hours.
- 4. Remove foil packet from slow cooker. Carefully open foil and transfer chicken breasts to plate. Remove chicken thighs from slow cooker and transfer to plate. When cool enough to handle, shred meat into bite-sized pieces, discarding skin, bones, and excess fat.
- 5. Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and cook until heated through, about 5 minutes. Discard bay leaves. Serve.
Nutrition Facts : Calories 367.1, Fat 18.4, SaturatedFat 5.7, Cholesterol 94.2, Sodium 254.3, Carbohydrate 21.6, Fiber 3.3, Sugar 5.2, Protein 30.2
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