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Slow Cooker Chicken Noodle Soup

by on August 10, 2011 in Main Courses, Slow Cooker August 10, 2011 Main CoursesSlow Cooker
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A classic chicken noodle recipe that will warm you up on a cold day.

Ingredients

  • 8 cups Low Sodium Chicken Broth
  • 1 cup Carrots, Sliced 1/4 Inch Thick
  • 1 cup Celery, Chopped
  • 1 cup Onion, Chopped
  • 1 clove Garlic, Minced
  • 2  Bay Leaves
  • ½ teaspoons Dried Thyme
  • 4 teaspoons Salt, Or To Taste
  • ½ teaspoons Freshly Ground Black Pepper
  • 4 pieces Chicken Breasts, Cut In Small Chunks
  • 3 cups Wide Egg Noodles, Uncooked

Preparation

In a 4-1/2 to 6-quart slow-cooker bowl, combine water (or broth), carrots, celery, onion, garlic, bay leaves, thyme, salt and pepper. Add chicken.

Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.

At that point, discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) for 20 minutes (be sure to watch noodles closely so they don’t dissolve!) Skim fat from soup, if there is any, and discard. Serve!

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3 Reviews

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mamawehner on 3.6.2014

This was so simple and so delicious! Everyone loved it! Will keep this in the rotation for sure.

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Pamela on 12.3.2011

Fantastic! Everyone loved it. Note: I used a 1.8 lb package of chicken breast, left whole and then shredded just before adding the noodles. Used “Better Than Buillon” brand chicken base and cut the salt in half. I’ll make this recipe often!

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Karin B. on 10.24.2011

Excellent in both ease of preparation and flavor. This is a classic chicken noodle soup that tastes like a lot more work went into it than in actuality. One note, I used ditalini pasta as it was on hand and it sucked up all eight cups of broth fast! Perhaps egg noodles would not do that. I’ll be making this again!

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