You won't believe it. But it's true. This is the first time I've ever made chicken noodle soup. I KNOW, right? Moving past the initial shock of MOI putting off THIS recipe for so long, let's take a minute and experience the glorious qualities of chicken noodle soup.
It's warm.
It's hearty.
It's healthy.
It's everything that makes you think of "home."
My favorite form of chicken noodle soup is not one of the broth-heavy types. That genre of soup is perfect for cold and flu season, but if I want a bowl of soup, I want some consistency, you know? So I filled my pot full of vegetables and chicken, and finally, the perfect amount of noodles. The result was exactly what I love--and everyone else loved it too (we shared with our small group.)
Slow Cooker Chicken Noodle Soup
serves: 6-8
recipe by adorkablerecipes.blogspot.com
Ingredients
5 cups chicken broth (or bouillon)
5-6 cups water
2 cups carrots, sliced thin
1 cup celery, sliced thin
1 small onion, finely chopped
2 garlic cloves, minced
2 tsp parsley flakes
1/2 tsp dried basil
1 tsp pepper
2-3 lbs boneless skinless chicken breast
1 cup dry egg noodles
Directions
Mix all ingredients except the noodles into the crockpot pot. Keep chicken breast whole (or use pre-cooked, cut up or shredded chicken) and cut up or shred before adding in noodles during the last 30 minutes of cooking. Cook on high 4 hours, then turn to low until ready to serve.
I like hsband-friendly recipes (and when I fix them, my wife does, too :).
ReplyDeleteI bet she does!
DeleteThis reminds me of soup my mom makes...looks so homey and wonderfully warm. Quick sub with veggies and now it is on my to-do list for sure.
ReplyDeleteThis bowl of soup looks amazing :)
ReplyDeleteCould you add rice instead of noodles?
ReplyDeleteThe rice would get funky if cooked with it - but leave the noodles out and put the soup over rice in a bowl...that would be wonderful!
DeleteI have not tried it with rice before, but if the rice was cooked, it could easily be adding in 15 minutes prior to serving just to warm through (without getting soggy.)
ReplyDeleteHi...I was just wondering...how many calories in this dish..??? thank you
ReplyDeleteThis is my first ever attempt at making chicken noodle soup, thanks for posting this recipe!(:
ReplyDeleteAny idea if this could be cooked on low all day (10 hours) rather than high for 4 hours? Looking for recipes I can start before work in the morning and have ready when we get home at night.
ReplyDeleteYes, Jenny! That would be perfect as well. Just don't add the noodles until the last 30 or 45 minutes.
DeleteYou put the chicken (uncooked) in with the veggies for 4 hours on high correct?
ReplyDeleteYes, that is correct!
Deleteis that 5c of broth & 5 cups h20? 10 total?
ReplyDeleteYes, 10 cups total
DeleteThe noodles don't need to be cooked before adding them to the soup?
ReplyDeleteNope, you just throw them in 30 minutes before serving and they're perfectly cooked.
DeleteI am making this right now! I can't wait because is certainly a cold enough to be warmed up by such a tasty soup!
ReplyDeleteGreat, Treena! I hope you enjoyed it!
DeleteI made this and it was so so delicious. I hate making soup on the stove top so this is going to be my chicken soup recipe forever. Thank you for posting it.
ReplyDeleteThanks for sharing that positive feedback, Wendy! I'm so glad the recipe was a success for you!
DeleteHi Wendy, did you make this excellently as posted?
DeleteDoes the broth and water reduce? My crock pot is almost entirely filled with liquid and it seems like so much.
ReplyDeleteNo, it doesn't reduce, but when you add the egg noodles, it will be perfect.
DeleteThis may be a silly question but can I use frozen veggies? And if so, do I need to make changes to anything in the recipe?
ReplyDeleteI am really not sure how frozen veggies would alter the recipe. Good luck :)
DeleteThat works too. If you use carrots, I'd give a little longer or zap them in the microwave for a few minutes before adding. You can also remove some of the broth, and whisk in some corn starch for a bit of creamier texture. Love this one!
ReplyDeleteMade this up for dinner and had a lot left over. The next day I reheated and added 2t of curry powder and boiled it until it had very little liquid left, more stew-like. I had one bowl of this which was quite nice and added one more teaspoon of curry powder for my curry-loving husband and he devoured it all with a cheeky smile.
ReplyDeleteHi - if I use pre-cooked chicken do I still add the chicken for the full 4 hours or should I add it later?
ReplyDeleteI think it's totally fine to add the chicken at the beginning of cooking time as it will soak up even more flavor.
DeleteI add tsp garlic powder and bay leaf.
DeleteI made this tonight and it was gross. Not sure what I did wrong. The broth had no flavoring.
ReplyDeleteOh dear, I am so sorry it didn't work out for you. That is really disappointing.
DeleteThe thought that comes to mind is the bullion/broth...what did you use? Not all bullion are created equal and same with broth some are quite flavorless.
DeleteI just use the bouillon cubes from Aldi. Nothing fancy. But I'm sure the better the broth, the tastier the soup.
DeleteMade this. No flavor.
ReplyDeleteSo sorry for your bad experience. Feel free to add more seasonings to taste. I switch up my flavors frequently. :)
DeleteI love this recipe. I just prepared and froze 20 meals to be thrown in the crockpot. We pulled this one out of the freezer, and it turned out great. Thanks.
ReplyDeleteConfused...Isn't broth and bouillon process?
ReplyDeleteMake your own broth. Save your chicken bones from previous meals in a freezer bag. Continue to save until the bag is full. Then put them in a boiler, season and cover. Bring to a noil, reduce to simmer and let cook for about 4 hours. Strain and freeze your broth. For veg broth, add carrots onion celery a little thyme, black peppercorn...and anything else you like. Cook, simmer and strain the same way.
DeleteFirst I want to say I LOVE your site and have never been disappointed by a recipe. But I do want to point out that broth/bouillon and noodles are all "Processed" foods. I have a friend who is going full on NO PROCESSED foods which means she is eating plants and meat. Everything she adds to her cooking is a single ingredient. No flour, no soy sauce, no condiments, etc. She would boil her own veggies and chicken to make stock/broth. She adds salt, pepper, herbs for spices but never anything like lemon pepper or things that have been processed and have several ingredients together to make them and come in a jar- things you can only purchase at a grocery store and not pluck from your own garden or butcher from your own farmyard. No cheese. No Bread. No crackers or pasta or cookies. No bottled sauces or flavorings. Plants and meat only- single ingredient ingredients. So even though your recipes here are delicious and easy- I think people looking for No Processed foods will be disappointed.
ReplyDeleteThe only processed thing I put in mine is noodles and I work hard to get the best noodles I can . I have friends that make their own noodles from scratch. It's my line in the sand though as I just dont have time for the making. Other than that everything in mine is fresh and real. I never add broth as I cook my chicken whole and then de-bone it. My seasoning is salt and pepper.
DeleteOnly one cup of noodles? Really? Just seems so few for 10-12 cups of liquid. Is it just me? But good recipe otherwise. I've made it twice. This time using half a bag of egg noodles, but to be honest, still not sure it's enough.
ReplyDeleteAdd what you want. My mom likes less noodles and my dad loves more noodles. Im with my dad and add lots of noodles. go for it.
DeleteNope. A half a bag is almost perfect. Maybe even a smidge less would be better. Love the recipe. Thanks!
ReplyDeleteThanks for the feedback, Stepper. I'm glad you tweaked it to your preference.
DeleteGuys (and gals), it doesn't say "store-bought" broth... you can make your own... I wonder if it can be made in the crock-pot though...
ReplyDeleteI use organic chicken/bone broth add tsp garlic powder and bay leaf
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ReplyDeleteDo I add the chicken at the end before the noodles if using the boneless chicken breast or can I add it uncooked at the very beginning with everything else.?
ReplyDeleteput it all in there at the beginning except the noodles. CNS is kind of like crock pot cooking as you want it all to cook together. meat and veggies.
DeleteOh no i cut up my hicken first.. is that going to be ok or did i ruin it???
ReplyDeleteyes, cut it up cook it whole , it's chicken Yours might come out with the chicken a little stringy but it will still be good.
DeleteWhen I make CNS I make a lot. One chicken 2 pounds of carrots a big thing of celery. ( leaves and all) two medium onions ( I puree mine because i very much dislike the texture of onions) I put it all in a huge pot and cook til the leg pulls aways easily. I dont need bullion as the whole chicken provides enough broth. When chicken is done I take it out and de-bone it and break it up to add back in. Add two packages of noodles and simmer stirring occasionally. This freezes great and makes about 50 small servings or would be great for a family for a few days. chicken, onions, celery, carrots , noodles, salt and pepper. I've lost 25 pounds. This is how my mom made it and wow it's still good even after months of eating soup. (tummy issues and soup doesnt bother tummy) I tried zucchini one month and you need to add it after your noodles so it will keep its form. but it added a new layer, good but not sure i will do it again. Love your recipes. thanks
ReplyDeleteFor those that wondered about rice instead of noodles. You might try using barley instead. It has more fiber than rice, can go in with everything else at the beginning and tastes delicious if you like barley. Also, it adds more texture than rice.
ReplyDeleteThis is a great post about slow cooker. Thank for share it here! my slow cooker review
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