Ingredients
-
8
-
1
-
1
-
1
-
1
-
2
-
1/2
-
4
-
1/2
-
1
-
-
-
-
-
Directions
Slow Cooker Chicken Noodle Soup,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. use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.,Do I cook the chicken first and then add??? trying to do a couple day soup for our Texas freeze LOL,Nevermind
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Steps
|
1
Done
|
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
Done
|
Place Whole Chicken on Top of Vegetables. |
|
3
Done
|
Cover Slow Cooker With Lid and Cook as Manufacturer Directs on Low Setting 8 to 10 Hours or on High 4-5 Hours. |
|
4
Done
|
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
Done
|
While Noodles Cook, Remove and Discard Skin, Fat and Bones from Chicken; Shred Meat. |
|
6
Done
|
Skim Fat from Soup and Discard. Return Chicken to Soup to Serve. |
