SOULFUL CHICKEN SOUP
Lucky for you, this slow cooker chicken soup recipe is about to become your new go-to.
Provided by Southern Living Editors
Time 8h20m
Yield Makes 11 cups
Number Of Ingredients 15
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
There's nothing like a bowl of good chicken soup to hit the spot when you need it. This one's a keeper, cooking chicken from scratch is the key to a savory broth that can warm up even the coldest winter day.
Time 6h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts :
SLOW COOKER CHICKEN SOUP
Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 8h15m
Yield Serves 6-8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
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 CHICKEN NOODLE SOUP
This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 12
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
Make and share this Grandma's Slow Cooker Chicken Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 299.3, Fat 5.2, SaturatedFat 1.3, Cholesterol 78.8, Sodium 581.6, Carbohydrate 34.5, Fiber 9, Sugar 12.3, Protein 28.8
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