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Slow Cooker Chicken Noodle Soup

•2 stalks of celery
•3 large carrots
•1 medium onion
•2 tsp. salt
•1/2 tsp. pepper
•3 lb. whole or cut up broiler/fryer chicken
•1 tsp. dried basil
•3 c. water
•16 oz. noodles, uncooked

Prepare the vegetables by washing the celery and peeling the carrots. Then cut them into slices, keeping them consistent in size.

Place the carrots and celery in the bottom of a 5 quart slow cooker. Cut the onion into slices and lay them on top of the carrots and celery.

If a whole chicken was purchased, cut it up into pieces. For information on how to cut up a whole chicken, see – Cutting Up Chicken .

Clean the chicken and remove the skin and excess fat. Place the pieces of chicken on top of the vegetables.

Sprinkle the salt, pepper and basil over all of the chicken.

Pour the water over all the ingredients in the slow cooker.

Cover and turn the slow cooker on high and cook for an hour. After an hour turn the cooker down to low and cook for an additional 6 to 8 hours. Or, cook on low for 8 to 10 hours.

Check for doneness after 8 to 10 hours. Vegetables should be tender when poked with a fork and the chicken should be done.

Check chicken doneness with an instant read thermometer. Internal temperature should be 180°F for the dark meat and 175°F for the white meat. Or, if pierced with a fork the juices should run clear.

If chicken is done, carefully remove it from the slow cooker so it does not come off the bones.

Add the uncooked noodles to the slow cooker with the vegetables and broth. Cover and cook an additional 15 minutes on high.

While the noodles are cooking, remove the meat from the bones and cut into bite size pieces.

When the noodles are done, add the chicken pieces back in the slow cooker. This is a fairly dense soup, so if more liquid is preferred, just add some hot broth to the slow cooker.

Cover and cook until meat is thoroughly heated and then serve.

Note: Watch the doneness of the noodles carefully. It is best to cook them a little underdone because after adding the meat back in, the noodles will continue to cook as the chicken is being reheated. If the noodles get overcooked they will become mushy and fall apart in the soup. The noodles could also be boiled in the traditional manner on the stovetop and then added to the soup along with the chicken after it has been removed from the bones.


Comments on: "Slow Cooker Chicken Noodle Soup" (2)

  1. Hi! I found you by searching for Food memes. I like the idea and would love to participate when I do have something that can be frozen – like this Friday. Your recipe for Chicken Noodle soup is exactly what I was looking for!

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