Low Fat Crock Pot Chicken Noodle Soup Food

SLOW COOKER CHICKEN NOODLE SOUP

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.

CROCK POT CHICKEN NOODLE SOUP

Steps:

• Over medium-high heat, heat up 1 tablespoon of your olive oil in a large skillet
• Add in about half of your chicken and lightly brown
• Put your browned chicken in your crock pot and repeat these steps with the rest of your chicken
• Top your chicken with your celery and carrots
• Pour your water and chicken broth over everything and give it a good stir
• Cover and cook on low for 3-4 hours or high for 1.5 - 2 hours
• Salt and pepper to taste
• Add in your prepared egg noodles and garnish with your chopped parsley just before serving, if desired

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.

LOW FAT CROCK POT CHICKEN NOODLE SOUP

Steps:

• Add 32 ounces of broth and the chicken to a 6 quart crock pot,
• Cook on high about 2 hours or until chicken easily shreds.
• Shred chicken using two forks.
• Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
• Cook on high about 2 hours or low 4 hours.
• Add peas and parsley. Stir.
• Add black pepper to preferred taste.
• Serve over 1 cup of cooked noodles per serving.

HEALTHY CROCK POT CHICKEN VEGETABLE SOUP

Steps:

• Use low sodium or sodium-free broth if you want low sodium soup.
• Chop 2 peeled carrots, two ribs of celery, and one medium onion.
• Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
• Add veggies, 2-4 cloves minced garlic, 3 - 14 oz cans low-sodium chicken broth, 1 teaspoon oregano, and 1/2 teaspoon pepper. If you like thyme, add 1/2 teaspoon of thyme. Salt to taste. 16 oz package of frozen white corn or green beans for low carb. Add chicken and mix well.
• Add broth to the crock pot - 3 1/2 quart size minimum for the full recipe.
• Cook for 7-8 hrs on low or 3-4 hours on high. With about one hour left in cooking, the taste test. You can add a bit of salt if needed. If you want more "chicken taste," add some soup base or bouillon cubes.

CROCK POT CHICKEN NOODLE SOUP

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.

THE BEST CROCKPOT CHICKEN NOODLE SOUP

Steps:

• In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
• Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
• Cover and cook on low heat 6 - 7 hours.
• Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
• Cover and cook just until noodles are tender, 5-10 minutes.

HOME-MADE LOW FAT CHICKEN NOODLE SOUP

Steps:

• Put noodles and onions into pan and fill with water until the water is about an inch over the noodles.
• Add some spices, cook on high until noodles are cooked.
• Drain the water from the pan, leaving the noodles and onions inside, add a little more spice.
• Turn off the stovetop.
• Dump chicken broth into pan.
• Drain water from the canned chicken.
• Put the 2/3 of the can into the chicken broth, noodle mixture.
• Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling.
• Remove from heat and serve when sufficiently cooled.

CROCK POT CHICKEN SOUP RECIPE

Steps:

• Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
• Cook on low for 6-8 hours.
• Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

CROCK POT CHICKEN NOODLE SOUP

Steps:

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

CROCK-POT CHICKEN NOODLE SOUP

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!

LOW FAT CHICKEN NOODLE SOUP FOR 2

Steps:

• Spray a non-stick pot lightly with cooking spray, and heat over medium.
• Add vegetables and garlic, and cook for 5-7 minutes.
• Add chicken and cook an additional 5 minutes.
• Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
• Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

Steps:

• I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
• See my Chicken in a Pot Recipe for the Crock pot.
• The wine gives the broth a nice kick.
• Pour broth and leftover chicken into a bowl and refrigerate.
• Skim off the fat.
• Place chicken cut up chicken and broth in crock pot.
• Pour in three cans of chicken broth and break up gelled chicken and broth.
• Add all ingredients to slow cooker except noodles and evaporated milk.
• Cook on High for 4 hours or Low for 6 to 8 hours.
• Cook noodles on top of stove according to package directions.
• While noodles are cooking, pour in evaporated milk and blend into soup.
• Turn crock pot to High to heat milk.
• Stir in noodles to soup before serving.
• Enjoy!

CROCK POT CHICKEN NOODLE SOUP

Steps:

• Place the chicken into a 6-quart Crock Pot. Season the chicken with a little salt and pepper on both sides.
• Add the carrots, celery, garlic, onion, thyme and the bay leaves to the pot. Pour in the 8 cups of chicken broth.
• Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
• Remove the chicken from the pot. Using two forks shred the chicken and return to the pot.
• Add the uncooked noodles stir and simmer just until tender. I simmered mine for about 6 minutes.
• Turn off the pot and squeeze in the lemon and the parsley and stir. Serve immediately.

HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

Steps:

• To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
• Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
• Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
• Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
• Serve garnished with minced fresh parsley and a sprinkle of black pepper.