Grandmas Slow Cooker Chicken Noodle Soup Food

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 frequently, until brown.
• In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
• Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
• Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.

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 CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• In a medium sized pot combine stock, veggies and spices except parsley.
• Bring to a boil and cook for 3 minutes.
• Add the chicken and cook for 8-10 minutes or until tender.
• Stir in parsley.
• While chicken is cooking, cook the noodles in a large pot as per package directions.
• Drain and add to soup.

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.