Best 7 Slow Cooker Chicken Vegetable Soup With Egg Noodles Recipes
With the chilly weather setting in, there's nothing more comforting than a warm and hearty bowl of soup. Our slow cooker chicken vegetable soup with egg noodles recipe offers a delicious and fuss-free way to enjoy this classic comfort food. Packed with tender chicken, a variety of vegetables, and springy egg noodles, this soup is a one-pot wonder that requires minimal effort and delivers maximum flavor. So, gather your ingredients and let your slow cooker do the work while you relax and enjoy the cozy aroma filling your kitchen.
Let's cook with our recipes!
SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES
Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.
Provided by Beanie76
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 7h45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
- Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
- Cover and cook on Low for 7 hours.
- While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
- When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g
SLOW COOKER CHICKEN NOODLE SOUP RECIPE
This hearty slow cooker chicken noodle soup is a must-try. The soup is loaded with vegetables, shredded chicken, herbs, and lots of noodles.
Provided by Gus
Categories Soup
Time 8h30m
Number Of Ingredients 11
Steps:
- Add all the ingredients into the slow cooker except for the parsley and noodles.
- Cook on low for 8 hours.
- Skim the foam and fat off the top of the liquid. Remove and discard the bay leaves.
- Remove the chicken and shred using two forks.
- Add the shredded chicken back into the slow cooker along with the egg noodles and parsley.
- Cook on high for 15 minutes or until the egg noodles are fully cooked.
- Season to taste with salt and pepper.
- Serve & Enjoy.
Nutrition Facts : ServingSize 365.0 g, Calories 356.0 kcal, Fat 7.7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 137 mg, Sodium 366 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 42 g
SLOW COOKER CHICKEN NOODLE SOUP
Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!
Provided by Chungah Rhee
Categories soup
Yield 10 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Remove chicken from the slow cooker and shred, using two forks. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Stir in lemon juice and parsley. Serve immediately.
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. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
Provided by CookingONTheSide
Categories Stocks
Time 8h20m
Yield 14 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
SLOW-COOKER HEARTY CHICKEN AND NOODLE SOUP
Simply delicious homemade soup! Slow cooking results in a well-seasoned broth and tender pieces of chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours.
- Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.
Nutrition Facts : Calories 305, Carbohydrate 20 g, Cholesterol 80 mg, Fiber 4 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1180 mg
SLOW COOKER CHICKEN VEGETABLE SOUP
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts :
SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES
Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.
Provided by Beanie76
Categories Noodle Soup
Time 7h45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
- Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
- Cover and cook on Low for 7 hours.
- While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
- When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g
Tips:
- Prep Your Veggies: Before you start cooking, take the time to properly wash and chop your vegetables. This will save you time and ensure they cook evenly.
- Use a Variety of Vegetables: Don't limit yourself to just a few types of vegetables. The more variety you have, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, and peas.
- Don't Crowd the Pot: When adding your vegetables to the slow cooker, don't overcrowd the pot. This will prevent them from cooking evenly.
- Add Flavorful Ingredients: Feel free to add other ingredients to your soup to enhance its flavor. Some good options include garlic, herbs, spices, and a touch of acid, such as lemon juice or vinegar.
- Don't Overcook the Noodles: If you're adding egg noodles to your soup, be careful not to overcook them. They should be cooked just until they're tender, but still have a slight bite to them.
Conclusion:
Slow cooker chicken vegetable soup with egg noodles is a hearty, flavorful, and easy-to-make meal. It's perfect for a cold day or a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a comforting and nutritious meal, give this recipe a try. You won't be disappointed!
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