Slow Cooker Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot. Ingredients:
8 cups water or 8 cups canned chicken broth |
1 cup carrot, cut into 1/4-inch slices |
1 cup celery, cut into 1/4-inch slices |
1 cup onion, chopped |
1 garlic clove, minced |
2 bay leaves |
1/2 teaspoon dried thyme |
4 teaspoons salt (to taste) |
1/2 teaspoon fresh ground black pepper, to taste |
1 (3 1/2 lb) roasting chickens |
3 cups wide egg noodles, uncooked |
Directions:
1. 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.
2. Place whole chicken on top of vegetables.
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
5. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
6. Skim fat from soup and discard. Return chicken to soup to serve.
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