Editors' Pick
Slow Cooker Chicken Noodle Soup
photo by DianaEatingRichly
- Ready In:
- 8hrs 20mins
- Ingredients:
- 11
- Yields:
-
14 cups
- Serves:
- 6
ingredients
- 1892.72 ml water or 1892.72 ml canned chicken broth
- 236.59 ml carrot, cut into 1/4-inch slices
- 236.59 ml celery, cut into 1/4-inch slices
- 236.59 ml onion, chopped
- 1 garlic clove, minced
- 2 bay leaves
- 2.46 ml dried thyme
- 19.71 ml salt (to taste)
- 2.46 ml fresh ground black pepper, to taste
- 1587.57 g roasting chickens
- 709.77 ml wide egg noodles, uncooked
directions
- In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
- Place whole chicken on top of vegetables.
- Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
- Skim fat from soup and discard. Return chicken to soup to serve.
Questions & Replies
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Reviews
-
This is one of the best chicken soups we've ever had. I cubed the cooked chicken, added a few chopped mushrooms and used all low-sodium chicken broth, with no water. As other reviewers suggested, I added the noodles when I turned the crockpot off; they cooked through and didn't get mushy at all. All the proportions of ingredients were perfect, which made this such an extra-good chicken soup recipe. I'll definitely make this again -- we loved it!
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Absolutely wonderful! I used 4 cups of water in the crock pot (which is a smallish one), and added 4 cups of chicken broth after stripping the meat from the bones. I also added about 1/2 of a head of garlic (minced) with the onions, and several stalks of parsley on top of the chicken. Delightful! Even my picky stepdaughter ate a bowl or two, and she won't anything I cook! I did strain the stock through cheesecloth and pick through the vegetables to make sure I didn't accidentally include any smaller pieces of bone.
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Tweaks
-
For extra flavor I added a bit of oregano, basil and rosemary to the broth and used 4 cloves of garlic as opposed to one. The garlic I split in half and let soak while cooking instead of chopping it up (not everyone here likes garlic bits). I also subbed speatzl in place of the egg noodles for a more dumpling-like noodle soup.
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This recipe is extremely good and easy for all practical purposes. It has turned out perfect every time for me. I use all eight cups of water instead of broth to keep sodium down and then I let the mixture cool while we clean the chicken so I can trim off the fat. We then add Delicious Homemade Egg Noodles from this website as another reviewer suggested and it turns out perfect every time. The only difference we leave out the celery since my family isn't fond of it, and double the carrots and onions. Still it is perfect every time.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!