Classic Slow Cooker Chicken Soup Food

SOULFUL CHICKEN SOUP

Steps:

• Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
• Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

CLASSIC SLOW COOKER CHICKEN SOUP

Steps:

• Place the chicken, celery, carrots, and onion in the crock pot. Sprinkle with the parsley, salt, thyme, black pepper, and bay leaves. In a bowl or large measuring cup, stir together the cold water and bouillon cube until the bouillon cube dissolves. Pour in the crock pot. Cover the crock pot and cook on low heat for 6 hours or until the chicken is very tender and cooked. Remove the chicken from the crock pot and let cool until it is cool enough to handle. Remove the bones from the chicken and cut the chicken into bite-sized pieces. Return the chicken meat to the crock pot. Cover the crock pot and let cook for another 30 minutes then serve hot.

SLOW COOKER CHICKEN SOUP

Steps:

• Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
• Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

SLOW COOKER CHICKEN NOODLE SOUP

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 CHICKEN NOODLE SOUP

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

GRANDMA'S SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat.
• Cook chicken in skillet about 5 minutes, stirring often, until brown.
• In a 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
• Cover; cook on LOW heat for 6 hours 30 minutes to 7 hours.
• Stir in peas and noodles; increase heat to HIGH; cover and cook about 30 minutes or until noodles are tender; taste and adjust seasoning with salt and pepper.