Winner, Winner Chicken…
Soup for Dinner. Raining, cold, snowy, and kids that might home because of the flu kind of chicken soup. As I type this, out my window is a wet, rainy and a bit chilly day. Hot steaming chicken soup hits the spot for days like this. Raise your spoon if you agree! Even better, raise your Crock-pot because this Chicken Noodle soup is made with a slow cooker.
In a previous post on Slow Cooker Salsa Chicken, I talked about my affinity for slow cookers and Crock-pots and that I cannot live without one. They are the best when you don’t want to be in your kitchen all day or you don’t have the option of being in your kitchen. If you work or if you are at home then slow cooking is definitely a winner, winner chicken noodle soup dinner.
What I really like about the recipe is the simplicity. No complicated tasks. Basically, just slice, add, pour and flip the cooker on. Not Rocket Science! I have done the research for you.
You have a few options for this Chicken Noodle soup and which makes me do the happy kitchen dance! It can be tailored to you, Friends. 🙂 Make it how you want it. It’s that simple.
What’s Normal Anyway?
Let us begin with what normally is in chicken soup. But it does not have to be normal at all.
- Chicken: obviously but if you don’t have the chicken, use some leftover turkey? I used about 1.5 pounds of boneless, skinless chicken breasts and it was a bit too much, so I recommend approximately 1 pound, that equates to about 2 and works out perfectly. Fresh not frozen. Or go completely vegetarian and forget about the meat.
- Vegetables: Sliced Celery, carrots, and onion (optional) I omitted onions because my stomach prefers none and other members of my family don’t miss them. If you still like the onion, add some minced onion flakes. Try different veggies, say zucchini, add away. Now I like the chunkiness of sliced vegetables, but feel free to dice or julienne them. I sliced 3 ribs of celery into half-inch pieces and did the same with 4 large carrots, peeling them first. Another idea would be to add diced potatoes, but I would omit the noodles in that case. Too much starch.
- Chicken Stock or Broth: I added 9 cups of chicken broth.* 8 cups is perfect for 1 pound of chicken. I used premade boxed organic low-sodium chicken broth, but feel free to use your own homemade bone broth, I like this one from platings and pairings blog. I have not attempted it yet. But on my list of “To Try” recipes!
- Spices: This is pretty much choosing what you like for flavor. I added 3 cloves of garlic, minced, then I used a combination of spices. Onion powder, thyme, sage, marjoram, rosemary, and a bit of nutmeg. 2 to 3 bay leaves for flavor. I also used ground turmeric. To give it a subtle color and flavor, also for health benefits. Turmeric helps with inflammation, an antioxidant, and gives your brain a boost! We all need that. I add 2 teaspoons. But you may choose not to add as much or any at all. Or use the next best solution. Add 2 teaspoons of Poultry Seasoning and call it a day.
- Oil, butter and or flour: 2 tablespoons, or for a creamier soup, add some flour. I like mine with just broth.
- Pasta: such as egg noodles or my favorite is No-Yolks Noodles without cholesterol. There is also Penne, Fusilli, Rotini, Farfalle(bow ties), or Rotelle(wagon wheels). Even rice could be an alternative. Rice has never let me down.
When cooking the pasta or rice, don’t add it right away to the rest of the ingredients. If you are using pasta noodles, add the dry pasta the last 15-20 minutes of cooking, checking periodically. You will end up with very mushy pasta otherwise. Yuck.
Rice is a bit more tricky, but don’t be afraid, it is quite simple. It is just a matter of what type of rice you choose. Long Grain White or Brown, Basmati, Calrose, or Jasmine, and Wild Rice. That will take the longest to cook. I suggest adding the rice up to 45 minutes to one hour for the slow cooker. These are just suggestions based on my experience and the Crockpot I use. Yours may differ in time and temperature.
Tip: If you don’t want to do the guessing game then just cook your rice separately before and add to the soup when done.
The secret of success in life is to eat what you like and let the food fight it out inside. ~ Mark Twain
After the quick preparation of, cutting, pouring and adding ingredients, switch the slow cooker on low and leave it for 4 to 6 hours. Go about your day, then at about the 5-hour mark remove the chicken from the cooker, transfer to a plate or bowl and with a couple of forks, shred the cooked chicken. Return it to the Crockpot. Also at this time add the dry pasta and stir to combine, replace the lid and check it periodically, making sure the pasta is not over-cooked. It should be done at that time. I like my soup with some crusty sourdough bread. Or make some grilled cheese sandwiches and you have a perfect weeknight meal for the family or for the weekend. If you have leftovers that is even better. It is so good the second time around! Enjoy!
Easy Slow Cooker Chicken Noodle Soup Recipe
Yield 8-10 servings
A very easy Slow Cooker Chicken Noodle Soup made with simple ingredients that can be tailored to fit everyone and takes no time at all.
- 1 pound of boneless, skinless chicken breasts or other poultry de-boned
- 3 stalks of celery, sliced
- 4 large carrots, sliced
- 1/4 cup chopped onions; optional or 1/2 teaspoon of dried onion flakes
- 8-9 cups low-sodium chicken stock or broth.
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- Dash of nutmeg OR
- 2 teaspoons poultry seasoning
- 2 teaspoons turmeric; optional
- 2 tablespoons oil or salted butter*
- 2-3 bay leaves
- 8 ounces of dry Pasta*
- 6-quart slow cooker or Crock-pot
- In a slow-cooker add 1 pound of boneless, skinless chicken breasts and it was a bit too much, so I recommend approximately 1 pound, that equates to about 2 pieces. Fresh not frozen. Frozen means additional water.
- Slice celery, peel carrots and slice into half-inch pieces, add chopped onion or other vegetables. Transfer to slow-cooker.
- Add 8 cups chicken stock or broth, 3 cloves of garlic, minced. Stir to combine.
- Then add the onion powder, thyme, sage, marjoram, rosemary, and a bit of nutmeg.
- Optional add-ins: Add 2 teaspoons of poultry seasoning in place of spices. Stir in 2 teaspoons of turmeric.
- Add 2 tablespoons of oil or butter and bay leaves.
- Cover and slow cook on low and leave it for 4 to 5 hours.
- At the 5-hour mark remove the chicken from the cooker, transfer to a plate or bowl and with a couple of forks, shred the cooked chicken. Return it to the Crockpot.
- During the last 15-20 minutes of cooking, transfer the dry pasta to pot, then carefully stir to combine. Replace the lid, checking periodically for doneness and making sure the pasta does not over-cook.
- Refrigerate or freeze leftovers, and then reheat.
- An alternative to pasta is adding rice Long Grain White or Brown, Basmati, Calrose, or Jasmine, and Wild Rice. Add one cup of rice up to 45 minutes to one hour for the slow cooker. These are just suggestions based on my experience and the Crockpot I use for the recipe. Cook times will differ based on the type of rice.
- Add 2 tablespoons of flour for a more creamier chicken soup.
Courses Lunch, Dinner
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