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Slow Cooker Lemony Chicken Noodle Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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!

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)

Preparation

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!

8 Comments

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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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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.

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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!!!

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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!

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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!

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javadiva on 2.29.2012

I add a little extra lemon. Like it tart!

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