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Soups — Brothy Soups
Recipe
Slow Cooker Lemony Chicken Noodle Soup
by Sweet Anna's on September 24, 2009 in Brothy Soups, Soups
Recipe Description
We decided to go all-out with a turkey dinner this past weekend. It was SO good, but now there’s the issue of leftovers. Or, more specifically, what should we do with them to make them new and exciting?
This recipe is a great, simple and comforting way to use up your leftover turkey or chicken!
Preparation Instructions
Throw everything into your slow cooker, stir to combine, and cook on low for at least 4 to 6 hours (the longer the better!), until soup is hot, parmesan rind is melted, and noodles are soft.
Note: if you don’t already save your leftover parmesan cheese rinds, PLEASE do! Toss them in the freezer and add them to your soups. They add such a great layer of flavor to your soups!
Ingredients
- 8 cups Chicken Stock
- 3 whole Carrots, Peeled And Chopped
- 2 stalks Celery, Chopped
- 2 cups Cooked Chicken Or Turkey, Chopped
- 2 whole Lemons, Juiced
- ½ packages (12-16 Oz. Package) Noodles, Short Or Long And Broken
- 1 teaspoon Salt And Pepper, to taste
- 1 teaspoon Dried Oregano
- ½ teaspoons Crushed Red Pepper Flakes
- 1 strip Parmesan Cheese Rind (See Note Below)
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This French Onion Soup takes time and effort but the finished product is amazing! Sweet and yummy perfection in a bowl!
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I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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Comments
LightheartedinTexas on 9.26.2009
I just had a bowl of Lemon-y Chicken Noodle…YUM!
I didn’t have the Parmesan rind, so I just let some Monterrey Jack melt over my bowl of soup.
I think what makes this soup sooooo good is the brightness of the lemon juice and the punch of the red pepper flakes. This recipe is definitely a keeper!!
I didn’t have time to use my Crock-Pot, but even on the cook top the flavors developed beautifully.
Thanks for sharing this one, Annalise!!
bobbisue on 9.27.2009
Made this one tonight and my kids loved it. It has a fresh taste. I made it with leftover roast chicken, that I boiled off of the bone for an hour thenI added everything else. (Gotta love a window of opportunity on a Sunday afternoon).
ohthatashley on 10.4.2009
I made a quick version of this tonight and it was great. I did it on the stovetop and swapped out zucchini for the celery. I like the lemon flavor; it was just the right kick the soup needed.
tiffv on 10.8.2009
Fantastic- I made this yesterday and it was just wonderful- the lemon really does do ‘something’ – I tossed all mine in the crockpot for about 6 hours- divine!! I didnt have the parm rind, but did have a little chunk left so I tossed in about 3 small chunks and used italian seasoning vs oregano and spicy mrs dash vs red pepper flakes and raw chicken chunks vs the cooked. This will be a regular in our house!
whoistracy on 10.14.2009
Made this on Monday. It was great! I grilled my chicken before adding it so it ended up really dry. Next time I will just add diced raw instead. Didn’t have the parm rind either, so I sprinkled some in and used only half the lemon because DH is a bit anti-lemon. But we loved it!
Jen @ Today's Rabbit on 11.27.2009
My husband was in mid-complaint about how I always made “weird” soups and asked if I would consider making chix noodle.
I did … with this and it was a big hit!!! YUMMY!!!
Jenilee on 1.31.2010
I made this today and it was absolutely DELICIOUS! Every member of my family loved it–even the picky ones. Thanks for sharing it and I definitely plan on making this again.
jessmarielo on 4.25.2010
I love the lemon in this soup. Brightens it right up. However, my noodles were goop. I would recommend putting them in at the end or cooking them separately. I’m contemplating digging them all out of the soup and throwing them away.
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