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slow cooker chicken noodle soup

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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."

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

  • 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.

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