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.
EASY SLOW COOKER CHICKEN SOUP
Delicious and flavorful easy slow cooker chicken soup.
Provided by Tara Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
- Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 13 g, Cholesterol 40.6 mg, Fat 4.8 g, Fiber 2 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 809.5 mg, Sugar 4.2 g
HEALTHY SLOW COOKER CHICKEN AND RICE SOUP
Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.
Provided by Food Network Kitchen
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place 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 rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
- After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. 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 dill. Serve hot topped with whole dill fronds.
SLOW-COOKER CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 13
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.
SLOW COOKER CHICKEN AND VEGETABLE SOUP
Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!
Provided by Food Network Kitchen
Categories appetizer
Time 8h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
- Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.
Nutrition Facts : Calories 146 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 54 milligrams, Sodium 587 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
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.
SLOW COOKER CHICKEN NOODLE SOUP
A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Provided by Megan S
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
- Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
- Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g
SLOW COOKER SOUTHWESTERN CHICKEN SOUP
Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
EASY SLOW COOKER CHICKEN
Chicken and soup in the crock pot, what could be quicker and easier.
Provided by Linda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Cut chicken breasts into large chunks.
- Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Nutrition Facts : Calories 487 calories, Carbohydrate 52.9 g, Cholesterol 82.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 34.6 g, SaturatedFat 3.6 g, Sodium 1648 mg, Sugar 2.6 g
CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)
There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!
Provided by Sarah in New York
Categories Chicken Breast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot.
- Cook on high for 6 to 8 hours.
CROCK POT CHICKEN NOODLE SOUP
This is one of my mom's recipes. I was sick with a summer cold and this really hit the spot. Hardly any effort. It's soup the first night and it's not so much like a soup the next day. The noodles soak up the liquid but it's still REALLY good!
Provided by mydesigirl
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put everything into the crock pot EXCEPT for the noodles.
- Cook on low for 7-8 hours.
- Remove chicken and shred.
- Replace chicken back into crock pot.
- Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.
Nutrition Facts : Calories 611, Fat 14.6, SaturatedFat 3.6, Cholesterol 169.8, Sodium 1747.4, Carbohydrate 65.9, Fiber 3.7, Sugar 4.5, Protein 51
SIMPLE CHICKEN SOUP MADE IN CROCK POT
Just a very basic, surprisingly delicious recipe for basic chicken soup made in a crock pot. I even surprised myself!
Provided by Pepes
Categories Whole Chicken
Time 10h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Layer in crock pot in this order:.
- Starting at bottom:.
- -Carrotts.
- -Celery.
- -Onions.
- -Bay leaves.
- -Chicken (whole).
- -pour in broth till not quite half way up (save the rest for when you get home to add at the end) I kept in fridge but NOT in the can.
- Put on high for 1-hr. before you leave for work, then LOW until you get home. I had it on low from 8:00am till 5:30pm and it was done perfectly!
- Remove the chick and de-bone it, put chick back in soup w/rest of canned soup from refrigerator.
- OH, THEN I ADDED SOME FROZEN PEAS AND DEHYDRATED PARSLEY FLAKES.
- I had cooked rice but I would never put it into the soup, we just put it in our bowls and added the soup -- perfect and REALLY DELICIOUS!
Nutrition Facts : Calories 770.9, Fat 36.5, SaturatedFat 10.3, Cholesterol 160.4, Sodium 714.1, Carbohydrate 62, Fiber 10.3, Sugar 16.9, Protein 47.2
SIMPLE CROCK POT CHICKEN NOODLE SOUP
Make and share this Simple Crock Pot Chicken Noodle Soup recipe from Food.com.
Provided by soulofcicero
Categories Chicken
Time 8h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up onion, carrots and celery and place in bottom of crock pot.
- Put cut-up chicken on top.
- Pour white wine and chicken broth over all.
- Sprinkle with salt, pepper, garlic and basil.
- Cook 8 hours on low.
- Remove chicken and cool.
- Debone chicken and cut up into bite size pieces.
- Cook rotini according to package directions.
- Add chicken and noodles to crock pot.
- Stir.
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 VEGETABLE SOUP
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts :
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