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Soups — Brothy Soups

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Slow Cooker Lemony Chicken Noodle Soup

by on September 24, 2009 in Brothy Soups, Soups

See this recipe post on Sweet Anna's’s site!

September 24, 2009 Brothy SoupsSoups
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Difficulty Easy

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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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