Chicken Linguine Soup Crock Pot Food

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SLOW-COOKER CHICKEN AND PASTA SOUP



Slow-Cooker Chicken and Pasta Soup image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 13

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)

Steps:

  • Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
  • About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
  • Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

HEARTY HOMEMADE CHICKEN NOODLE SOUP



Hearty Homemade Chicken Noodle Soup image

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

CHICKEN LINGUINE SOUP - CROCK POT



Chicken Linguine Soup - Crock Pot image

Easy chicken noodle soup, good for the soul! (chicken parts can be used, all chicken drumsticks works well, frozen and skin removed, as in the photo, and use whatever veggies you have on hand.)

Provided by Derf2440

Categories     One Dish Meal

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 -2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onion, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
3 cups chicken broth
1 cup white wine
2 tablespoons soy sauce
1/8 teaspoon Tabasco sauce
1 teaspoon grated fresh ginger
salt
1 cup broken dry linguine
1/4 lb fresh snow pea, trimmed
1/2 teaspoon poultry seasoning

Steps:

  • Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet.
  • Place veggies in the bottom of 4 quart.
  • crock pot, top with frozen chicken pieces.
  • Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover.
  • Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.

Nutrition Facts : Calories 407, Fat 23.6, SaturatedFat 6.8, Cholesterol 113.5, Sodium 843.3, Carbohydrate 7.4, Fiber 1.7, Sugar 3.6, Protein 32.3

CROCK-POT CHICKEN NOODLE SOUP



Crock-Pot Chicken Noodle Soup image

Easy Crock-Pot Chicken Noodle Soup with chicken breasts, hearty vegetables, egg noodles, and a flavorful broth is deliciously soothing and deeply satisfying!

Provided by Kelly Anthony

Categories     Lunch     Main Course     Side Dish     Soup

Time 3h40m

Number Of Ingredients 10

1 yellow onion, finely diced
4 ribs of celery, finely diced
4 carrots, finely diced
1 pound boneless, skinless chicken breasts
8 cups unsalted chicken broth
1 - 2 bay leaves
2 1/2 teaspoons Kosher salt
1 teaspoon garlic powder
3/4 teaspoon black pepper
2 cups extra-wide egg noodles

Steps:

  • Add the chopped vegetables to a microwave-safe bowl and cover with plastic wrap. Microwave for about 2 minutes. The vegetables will still be firm, but not raw tasting. Take note, the bowl will be hot coming out of the microwave and you should be careful of the steam as you remove the plastic wrap.
  • Add the vegetables, along with the chicken, broth, bay leaves, salt, garlic powder, and black pepper to the crock-pot. Cover and cook on high for 2-3 hours or low for 5-6 hours.
  • Once the chicken has cooked through, remove it from the crock-pot, shred it, and return it to the cooker along with the egg noodles. Cover again and cook for another 30-45 minutes on high.
  • Remove the bay leaves, serve, and enjoy!

Nutrition Facts : Calories 281 kcal, Carbohydrate 24 g, Protein 26 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 1206 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ALPHABET CHICKEN SOUP (CROCK POT)



Alphabet Chicken Soup (Crock Pot) image

From 1001 Best Slow Cooker Recipes. This could be OAMC if you don't add the pasta before freezing. No tomatoes.

Provided by dicentra

Categories     Vegetable

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 quarts chicken broth
1 lb chicken, cubed
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 large garlic clove, minced
1 large bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon celery seed
1/2 cup uncooked alphabet pasta
salt and pepper

Steps:

  • Combine all ingredients except pasta, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
  • Add pasta during the last 20 minutes.
  • Discard bay leaf. Season to taste with salt and pepper.

CHICKEN VEGETABLE PASTA SOUP



Chicken Vegetable Pasta Soup image

This is a clean out the fridge and pantry sort of soup. Feel free to substitute whatever vegetables you have around. Now I like my soup with a high goodies to broth ratio, more like a stew perhaps, so you may want to add more liquid. This would easily work in a large crock pot if you added the pasta at the end.

Provided by helowy

Categories     Chicken Breast

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) can corn, with liquid
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano, with liquid
1 cup frozen peas
1 cup frozen green beans
5 ounces frozen chopped broccoli
2 large carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
1 lb boneless skinless chicken breast, cut into 1-inch pieces
7 -10 cups chicken broth (or more, or use half chicken broth, half vegetable broth)
1 cup orzo pasta

Steps:

  • Combine all ingredients except broth and orzo in a large pot.
  • Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
  • Slowly bring the soup to a simmer and simmer for an hour or more.
  • Add orzo and continue to cook until orzo is tender.

Nutrition Facts : Calories 180.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.9, Sodium 507.8, Carbohydrate 25.4, Fiber 3.2, Sugar 3.9, Protein 16

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