In the realm of comfort food, few dishes can rival the timeless allure of chicken noodle soup. With its warm, savory broth, tender chicken, and comforting noodles, it's the perfect antidote to chilly evenings or a touch of the common cold. And while there are countless recipes for this classic dish, there's one that stands apart: the legendary Crock Pot Lady's Chicken Noodle Soup. This recipe, shared by the beloved slow-cooker guru known as the Crock Pot Lady, has amassed a loyal following thanks to its ease of preparation, flavorful ingredients, and the unique touch of a few unexpected pantry staples. If you're seeking a hassle-free yet satisfying meal that will warm both your body and soul, embark on a culinary journey with us as we delve into the secrets behind the Crock Pot Lady's Chicken Noodle Soup.
Here are our top 7 tried and tested recipes!
CROCK POT CHICKEN NOODLE SOUP
An easy, healthy recipe for the best Crock Pot Chicken Noodle Soup! From-scratch, fast to make, and yet so hearty and comforting. A true family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course Soup
Time 4h10m
Number Of Ingredients 12
Steps:
- To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
- Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
- To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
- To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
- Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.
Nutrition Facts : ServingSize 1 of 6, about 2 cups, Calories 245 kcal, Carbohydrate 24 g, Protein 29 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 88 mg, Fiber 4 g, Sugar 3 g
SLOW COOKER CHICKEN NOODLE SOUP
A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Provided by Megan S
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
- Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
- Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g
GRANDMA'S SLOW-COOKER CHICKEN NOODLE SOUP
Make great soup just like the old days! Canned broth, diced tomatoes and frozen sweet peas lend to its convenience.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
- In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
- Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
- Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 90 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 0 g
THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN
This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)
Provided by Manami
Categories Stocks
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE STOCK:.
- Add all ingredients to a soup pot.
- Cook until chicken is tender, about 35-45 minutes.
- Remove chicken from pot and set aside to cool.
- Remove and discard bay leaves and onion.
- You should have approximately 3 quarts of stock.
- When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
- Set chicken aside.
- FOR THE SOUP:.
- Bring stock back to a boil.
- Add carrots, and cook for 3 minutes,.
- Add celery and continue to cook for 5-10 minutes.
- Add egg noodles and cook according to package instructions.
- When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
- Add Parmesan and cream, if using.
- Cook for another 2 minutes.
- Adjust seasoning, if needed, by adding seasoning salt and pepper.
- Enjoy along with a nice hot crusty loaf of French bread.
Nutrition Facts : Calories 421, Fat 22.3, SaturatedFat 6.3, Cholesterol 116.6, Sodium 432.4, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 29.3
CROCK POT LADY'S CHICKEN NOODLE SOUP
Adapted from A Year of Slow Cooking. Sort of wonder if leftover rinds from cheese or cooked tortellini (instead of spaghetti noodles) might be good in this too.
Provided by WiGal
Categories Chicken
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Line your slow cooker with a liner.
- Put water, chicken, all vegetables EXCEPT for the spinach leaves into the crock pot.
- Stir in the bouillon and vinegar.
- Salt and pepper to taste.
- Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
- 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach.
- Cover and turn crock pot up to high.
- Garnish with parmesan and asiago cheeses, if desired.
Nutrition Facts : Calories 378, Fat 9.3, SaturatedFat 2.9, Cholesterol 69.6, Sodium 722.3, Carbohydrate 43.6, Fiber 4, Sugar 3.8, Protein 29.1
CROCK POT CHICKEN NOODLE SOUP
Make and share this Crock Pot Chicken Noodle Soup recipe from Food.com.
Provided by txishvn1
Categories Stocks
Time 9h20m
Yield 1 soup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put vegetables in crockpot.
- Add chicken.
- Pour in broth and water.
- Add dill and parsley.
- Cover and cook on low 8 hours.
- Remove veggies and chicken from crockpot.
- Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor.
- Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook. I use a 5 qt crockpot for this. I also use frozen chicken breast right out of the freezer.
EASY SLOW COOKER CHICKEN NOODLE SOUP
This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.
Provided by CHER
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Add noodles and cook on High until noodles are tender, 30 to 45 minutes.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g
Tips:
- Use a whole chicken: A whole chicken will give your soup a richer flavor than using just chicken breasts or thighs. If you don't have a whole chicken, you can use 3-4 pounds of chicken pieces.
- Add vegetables: Vegetables are a great way to add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, potatoes, and peas. You can also add other vegetables that you like, such as broccoli, zucchini, or spinach.
- Use homemade chicken broth: If you have time, make your own chicken broth. It's easy to do and it will give your soup a much better flavor than store-bought broth.
- Season to taste: Be sure to season your soup to taste. Add salt, pepper, and other spices until it tastes the way you like it.
- Serve with your favorite toppings: Serve your chicken noodle soup with your favorite toppings, such as crackers, croutons, or shredded cheese.
Conclusion:
Chicken noodle soup is a classic comfort food that is perfect for a cold day or when you're feeling under the weather. It's easy to make and can be tailored to your own taste. With these tips, you can make a delicious and flavorful chicken noodle soup that your whole family will enjoy.
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