Slow Cooker Chicken Noodle Soup

By zhanghengshuo

5 Person

435 Minutes

0 Calories

Slow Cooker Chicken Noodle Soup! A super easy, super delicious soup that the whole family will love! It's loaded with tender chicken, fresh veggies, hearty pasta and herbs and lemon for flavor. A perfectly comforting soup for cold winter days or those dreadful sick days.

Ingredients

Saltine crackers or parmesan cheese
1 tbsp. Fresh lemon juice
1/4 cup Chopped fresh parsley
2 cups Uncooked wide egg noodles
Freshly ground black pepper
Salt
2 Bay leaves
1/4 tsp. Celery seed , finely crushed
1/2 tsp. Dried sage (optional)
1/2 tsp. Dried rosemary , crushed
3/4 tsp. Dried thyme
1 cup Water
6 cups Low-sodium chicken broth
3 tbsp. Extra virgin olive oil
3 - 5 cloves Garlic , minced
4 stalks Celery , chopped fairly thin
1 Medium yellow onion , finely chopped
5 Medium carrots , peeled and chopped fairly thin
1 1/2 pounds Boneless skinless chicken breasts or thighs

Method

01

To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
02

Cover and cook on low heat 6 - 7 hours. Remove cooked chicken and allow to rest 10 minutes, then dice into bite-size pieces.
03

Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
04

Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired. Recipe Source: Cooking Classy

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Slow Cooker Chicken Noodle Soup

4.7

( By zhanghengshuo )

01 Information

Grade hard
Serving 5 servings
Prep Time 15 Mins
Cook Time 420 Mins
Total Time 435 Mins

02 Ingredients

Saltine crackers or parmesan cheese

1 tbsp. Fresh lemon juice

1/4 cup Chopped fresh parsley

2 cups Uncooked wide egg noodles

Freshly ground black pepper

Salt

2 Bay leaves

1/4 tsp. Celery seed , finely crushed

1/2 tsp. Dried sage (optional)

1/2 tsp. Dried rosemary , crushed

3/4 tsp. Dried thyme

1 cup Water

6 cups Low-sodium chicken broth

3 tbsp. Extra virgin olive oil

3 - 5 cloves Garlic , minced

4 stalks Celery , chopped fairly thin

1 Medium yellow onion , finely chopped

5 Medium carrots , peeled and chopped fairly thin

1 1/2 pounds Boneless skinless chicken breasts or thighs

03 Method

Step 1

To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.

Step 2

Cover and cook on low heat 6 - 7 hours. Remove cooked chicken and allow to rest 10 minutes, then dice into bite-size pieces.

Step 3

Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).

Step 4

Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired. Recipe Source: Cooking Classy

04 Author