Slow Cooker Chicken Noodle Soupcooks Country Food

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Remove chicken from the slow cooker and shred, using two forks. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Stir in lemon juice and parsley. Serve immediately.

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.

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(COOK'S COUNTRY)

Steps:

• 1. Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook until skin is deep golden brown, about 8 minutes. Transfer to slow cooker.
• 2. Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow cooker.
• Season chicken breasts with salt and pepper and wrap in foil according.
• **Protecting Chicken Breasts: Wrapping the chicken breasts in a foil pack insulates the delicate white meat, helping keep it moist and tender. To make the foil pack, place the chicken on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges. Place foil packet in slow cooker. Cover and cook on low until breasts are cooked through and thighs are tender, 4 to 4 1/2 hours.
• 4. Remove foil packet from slow cooker. Carefully open foil and transfer chicken breasts to plate. Remove chicken thighs from slow cooker and transfer to plate. When cool enough to handle, shred meat into bite-sized pieces, discarding skin, bones, and excess fat.
• 5. Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and cook until heated through, about 5 minutes. Discard bay leaves. Serve.