Savory Slow Cooker Chicken Noodle Soup Recipe

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- Chicken and Broth Components - 2 boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - Vegetables for Flavor and Texture - 1 large onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced into thin rounds - 3 celery stalks, chopped into bite-sized pieces - Herbs and Seasoning - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon freshly ground black pepper - 2 cups egg noodles - 2 tablespoons fresh parsley, chopped (for garnish) This list covers all the essential ingredients you need to create a warm bowl of chicken noodle soup. Using fresh chicken and a mix of veggies helps build a tasty and hearty base. The herbs and spices add depth and flavor, making every bite comforting. Remember, you can adjust the salt to suit your taste. Start by placing the two chicken breasts in the slow cooker. Lay them flat at the bottom. This forms the base for our soup. It is key to keep the chicken whole for better flavor. Next, carefully pour in the four cups of chicken broth and two cups of water. This will ensure the chicken is fully submerged. Now, add one diced onion, three minced garlic cloves, three sliced carrots, and three chopped celery stalks. Spread everything evenly in the pot. Sprinkle in one teaspoon of dried thyme, one teaspoon of dried rosemary, one bay leaf, one teaspoon of salt, and half a teaspoon of black pepper. These herbs add great flavor. Secure the lid on the slow cooker. Set it to low and let it cook for 6 to 7 hours. The chicken will become tender and easy to shred. After the time is up, carefully take the chicken out using tongs. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot. Now, add two cups of egg noodles. Make sure they are well submerged in the broth. Cover the slow cooker again. Cook on high for 30 minutes until the noodles are tender. Before serving, taste the soup. Adjust the salt or pepper if needed. Don’t forget to remove the bay leaf! Ladle the warm soup into bowls. For a nice touch, sprinkle fresh parsley on top. This adds color and flavor to your dish. Enjoy your cozy soup! One common mistake is not seasoning enough. Always taste your soup before serving. If it needs more salt or pepper, add it. Another mistake is overcrowding the pot. Stick to the recipe's ingredient amounts. Too many veggies can make the soup too thick. Lastly, avoid cooking the noodles too long. They can turn mushy if left in the soup too long. You can easily boost the flavor of your soup. Try adding a splash of lemon juice for brightness. A tablespoon of soy sauce adds depth. You can also toss in some fresh spinach or kale for extra nutrition. If you like heat, add a pinch of red pepper flakes. This will give your soup a nice kick. Fresh herbs like dill or cilantro can also enhance the taste. Serve your soup with crusty bread or warm rolls. They are great for dipping. You may also add a side salad for a fresh crunch. For a fun twist, try adding some cheese on top of the soup. Grated Parmesan or shredded cheddar can add richness. Don't forget to sprinkle extra parsley for color before serving. {{image_4}} You can switch the chicken for turkey. Turkey breast works great in this soup. You can also use shredded rotisserie chicken for quicker prep. For a vegetarian option, try chickpeas or lentils. They add protein and a nice texture. Adding more veggies boosts the soup's nutrition. You can toss in some spinach or kale for a green touch. Bell peppers add color and crunch. Zucchini or peas also work well. Don’t be afraid to mix in whatever you have on hand! To make this soup gluten-free, swap the egg noodles for gluten-free pasta. You can also use zucchini noodles for a low-carb option. Just add them in the last 10 minutes of cooking. This keeps them tender but not mushy. To store leftovers, let the soup cool down to room temperature. Then, transfer it into airtight containers. Make sure to separate any noodles if you want them to stay firm. Keep the soup in the fridge for up to three days. For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space in the containers for the soup to expand as it freezes. The soup can last for up to three months in the freezer. To reheat, thaw the soup overnight in the fridge if frozen. Heat it on the stove over medium heat, stirring often. You can also use the microwave. If the noodles get too mushy, you can add fresh noodles when reheating. Adjust the seasoning if needed for added flavor. Yes, you can use frozen chicken. Just add it to the slow cooker without thawing. The cooking time may be a bit longer, around 7 to 8 hours on low heat. Frozen chicken will cook through and become tender, just like fresh chicken. To make your soup creamier, add half a cup of heavy cream or whole milk. Stir it in during the last 30 minutes of cooking. You can also blend a portion of the soup and mix it back in for a thicker texture. If you need a substitute for egg noodles, try using rice or gluten-free pasta. Cook them separately and add them to the soup just before serving. This way, they won’t become mushy in the slow cooker. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Reheat it on the stove or in the microwave when you're ready to enjoy it again. Yes, you can make this soup on the stove. Start by boiling the broth and adding the chicken and veggies. Let it simmer for about 30 to 40 minutes until the chicken is tender. Shred the chicken, then add the noodles and cook for another 10 minutes. This method is quicker but still delicious! This blog post covered the key ingredients and steps for making delicious chicken soup. You learned about the best herbs, spices, and vegetables to boost flavor. We discussed tips to avoid common mistakes and enhance your dish further. I also shared storage advice to keep leftovers fresh. In conclusion, with a few simple steps and variations, you can create a soup that warms the soul. Enjoy experimenting and making it your own!

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Looking for a warm, comforting meal? My Savory Slow Cooker Chicken Noodle Soup recipe will be your new favorite! This easy dish is perfect for busy days or chilly nights. You’ll fill your home with mouth-watering scents while mixing simple ingredients. Plus, with step-by-step instructions, you’ll feel like a kitchen pro. Let’s dive into this heartwarming recipe that will warm your soul and satisfy your cravings!

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Ingredients

List of Ingredients

– Chicken and Broth Components

– 2 boneless, skinless chicken breasts

– 4 cups chicken broth

– 2 cups water

– Vegetables for Flavor and Texture

– 1 large onion, diced

– 3 cloves garlic, minced

– 3 medium carrots, sliced into thin rounds

– 3 celery stalks, chopped into bite-sized pieces

– Herbs and Seasoning

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 bay leaf

– 1 teaspoon salt (adjust to taste)

– 1/2 teaspoon freshly ground black pepper

– 2 cups egg noodles

– 2 tablespoons fresh parsley, chopped (for garnish)

This list covers all the essential ingredients you need to create a warm bowl of chicken noodle soup. Using fresh chicken and a mix of veggies helps build a tasty and hearty base. The herbs and spices add depth and flavor, making every bite comforting. Remember, you can adjust the salt to suit your taste.

Step-by-Step Instructions

Preparing the Chicken Base

Start by placing the two chicken breasts in the slow cooker. Lay them flat at the bottom. This forms the base for our soup. It is key to keep the chicken whole for better flavor.

Adding Broth and Vegetables

Next, carefully pour in the four cups of chicken broth and two cups of water. This will ensure the chicken is fully submerged. Now, add one diced onion, three minced garlic cloves, three sliced carrots, and three chopped celery stalks. Spread everything evenly in the pot.

Cooking Method and Timing

Sprinkle in one teaspoon of dried thyme, one teaspoon of dried rosemary, one bay leaf, one teaspoon of salt, and half a teaspoon of black pepper. These herbs add great flavor. Secure the lid on the slow cooker. Set it to low and let it cook for 6 to 7 hours. The chicken will become tender and easy to shred.

Shredding Chicken and Adding Noodles

After the time is up, carefully take the chicken out using tongs. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot. Now, add two cups of egg noodles. Make sure they are well submerged in the broth. Cover the slow cooker again. Cook on high for 30 minutes until the noodles are tender.

Final Adjustments and Serving

Before serving, taste the soup. Adjust the salt or pepper if needed. Don’t forget to remove the bay leaf! Ladle the warm soup into bowls. For a nice touch, sprinkle fresh parsley on top. This adds color and flavor to your dish. Enjoy your cozy soup!

Tips & Tricks

Common Mistakes to Avoid

One common mistake is not seasoning enough. Always taste your soup before serving. If it needs more salt or pepper, add it. Another mistake is overcrowding the pot. Stick to the recipe’s ingredient amounts. Too many veggies can make the soup too thick. Lastly, avoid cooking the noodles too long. They can turn mushy if left in the soup too long.

Enhancing Flavor with Additional Ingredients

You can easily boost the flavor of your soup. Try adding a splash of lemon juice for brightness. A tablespoon of soy sauce adds depth. You can also toss in some fresh spinach or kale for extra nutrition. If you like heat, add a pinch of red pepper flakes. This will give your soup a nice kick. Fresh herbs like dill or cilantro can also enhance the taste.

Recommendations for Serving

Serve your soup with crusty bread or warm rolls. They are great for dipping. You may also add a side salad for a fresh crunch. For a fun twist, try adding some cheese on top of the soup. Grated Parmesan or shredded cheddar can add richness. Don’t forget to sprinkle extra parsley for color before serving.

Variations

Alternative Proteins to Use

You can switch the chicken for turkey. Turkey breast works great in this soup. You can also use shredded rotisserie chicken for quicker prep. For a vegetarian option, try chickpeas or lentils. They add protein and a nice texture.

Vegetable Additions for Extra Nutrition

Adding more veggies boosts the soup’s nutrition. You can toss in some spinach or kale for a green touch. Bell peppers add color and crunch. Zucchini or peas also work well. Don’t be afraid to mix in whatever you have on hand!

Gluten-Free or Low-Carb Options

To make this soup gluten-free, swap the egg noodles for gluten-free pasta. You can also use zucchini noodles for a low-carb option. Just add them in the last 10 minutes of cooking. This keeps them tender but not mushy.

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool down to room temperature. Then, transfer it into airtight containers. Make sure to separate any noodles if you want them to stay firm. Keep the soup in the fridge for up to three days.

Freezing Tips for Future Meals

For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space in the containers for the soup to expand as it freezes. The soup can last for up to three months in the freezer.

Reheating Instructions

To reheat, thaw the soup overnight in the fridge if frozen. Heat it on the stove over medium heat, stirring often. You can also use the microwave. If the noodles get too mushy, you can add fresh noodles when reheating. Adjust the seasoning if needed for added flavor.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just add it to the slow cooker without thawing. The cooking time may be a bit longer, around 7 to 8 hours on low heat. Frozen chicken will cook through and become tender, just like fresh chicken.

How do I make it creamier?

To make your soup creamier, add half a cup of heavy cream or whole milk. Stir it in during the last 30 minutes of cooking. You can also blend a portion of the soup and mix it back in for a thicker texture.

What can I substitute for egg noodles?

If you need a substitute for egg noodles, try using rice or gluten-free pasta. Cook them separately and add them to the soup just before serving. This way, they won’t become mushy in the slow cooker.

How long does this soup last in the fridge?

This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.

Can I make this soup without a slow cooker?

Yes, you can make this soup on the stove. Start by boiling the broth and adding the chicken and veggies. Let it simmer for about 30 to 40 minutes until the chicken is tender. Shred the chicken, then add the noodles and cook for another 10 minutes. This method is quicker but still delicious!

This blog post covered the key ingredients and steps for making delicious chicken soup. You learned about the best herbs, spices, and vegetables to boost flavor. We discussed tips to avoid common mistakes and enhance your dish further. I also shared storage advice to keep leftovers fresh.

In conclusion, with a few simple steps and variations, you can create a soup that warms the soul. Enjoy experimenting and making it your own!

- Chicken and Broth Components - 2 boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - Vegetables for Flavor and Texture - 1 large onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced into thin rounds - 3 celery stalks, chopped into bite-sized pieces - Herbs and Seasoning - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon freshly ground black pepper - 2 cups egg noodles - 2 tablespoons fresh parsley, chopped (for garnish) This list covers all the essential ingredients you need to create a warm bowl of chicken noodle soup. Using fresh chicken and a mix of veggies helps build a tasty and hearty base. The herbs and spices add depth and flavor, making every bite comforting. Remember, you can adjust the salt to suit your taste. Start by placing the two chicken breasts in the slow cooker. Lay them flat at the bottom. This forms the base for our soup. It is key to keep the chicken whole for better flavor. Next, carefully pour in the four cups of chicken broth and two cups of water. This will ensure the chicken is fully submerged. Now, add one diced onion, three minced garlic cloves, three sliced carrots, and three chopped celery stalks. Spread everything evenly in the pot. Sprinkle in one teaspoon of dried thyme, one teaspoon of dried rosemary, one bay leaf, one teaspoon of salt, and half a teaspoon of black pepper. These herbs add great flavor. Secure the lid on the slow cooker. Set it to low and let it cook for 6 to 7 hours. The chicken will become tender and easy to shred. After the time is up, carefully take the chicken out using tongs. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot. Now, add two cups of egg noodles. Make sure they are well submerged in the broth. Cover the slow cooker again. Cook on high for 30 minutes until the noodles are tender. Before serving, taste the soup. Adjust the salt or pepper if needed. Don’t forget to remove the bay leaf! Ladle the warm soup into bowls. For a nice touch, sprinkle fresh parsley on top. This adds color and flavor to your dish. Enjoy your cozy soup! One common mistake is not seasoning enough. Always taste your soup before serving. If it needs more salt or pepper, add it. Another mistake is overcrowding the pot. Stick to the recipe's ingredient amounts. Too many veggies can make the soup too thick. Lastly, avoid cooking the noodles too long. They can turn mushy if left in the soup too long. You can easily boost the flavor of your soup. Try adding a splash of lemon juice for brightness. A tablespoon of soy sauce adds depth. You can also toss in some fresh spinach or kale for extra nutrition. If you like heat, add a pinch of red pepper flakes. This will give your soup a nice kick. Fresh herbs like dill or cilantro can also enhance the taste. Serve your soup with crusty bread or warm rolls. They are great for dipping. You may also add a side salad for a fresh crunch. For a fun twist, try adding some cheese on top of the soup. Grated Parmesan or shredded cheddar can add richness. Don't forget to sprinkle extra parsley for color before serving. {{image_4}} You can switch the chicken for turkey. Turkey breast works great in this soup. You can also use shredded rotisserie chicken for quicker prep. For a vegetarian option, try chickpeas or lentils. They add protein and a nice texture. Adding more veggies boosts the soup's nutrition. You can toss in some spinach or kale for a green touch. Bell peppers add color and crunch. Zucchini or peas also work well. Don’t be afraid to mix in whatever you have on hand! To make this soup gluten-free, swap the egg noodles for gluten-free pasta. You can also use zucchini noodles for a low-carb option. Just add them in the last 10 minutes of cooking. This keeps them tender but not mushy. To store leftovers, let the soup cool down to room temperature. Then, transfer it into airtight containers. Make sure to separate any noodles if you want them to stay firm. Keep the soup in the fridge for up to three days. For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space in the containers for the soup to expand as it freezes. The soup can last for up to three months in the freezer. To reheat, thaw the soup overnight in the fridge if frozen. Heat it on the stove over medium heat, stirring often. You can also use the microwave. If the noodles get too mushy, you can add fresh noodles when reheating. Adjust the seasoning if needed for added flavor. Yes, you can use frozen chicken. Just add it to the slow cooker without thawing. The cooking time may be a bit longer, around 7 to 8 hours on low heat. Frozen chicken will cook through and become tender, just like fresh chicken. To make your soup creamier, add half a cup of heavy cream or whole milk. Stir it in during the last 30 minutes of cooking. You can also blend a portion of the soup and mix it back in for a thicker texture. If you need a substitute for egg noodles, try using rice or gluten-free pasta. Cook them separately and add them to the soup just before serving. This way, they won’t become mushy in the slow cooker. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Reheat it on the stove or in the microwave when you're ready to enjoy it again. Yes, you can make this soup on the stove. Start by boiling the broth and adding the chicken and veggies. Let it simmer for about 30 to 40 minutes until the chicken is tender. Shred the chicken, then add the noodles and cook for another 10 minutes. This method is quicker but still delicious! This blog post covered the key ingredients and steps for making delicious chicken soup. You learned about the best herbs, spices, and vegetables to boost flavor. We discussed tips to avoid common mistakes and enhance your dish further. I also shared storage advice to keep leftovers fresh. In conclusion, with a few simple steps and variations, you can create a soup that warms the soul. Enjoy experimenting and making it your own!

Slow Cooker Chicken Noodle Soup

Warm up with this delightful Cozy Comfort Bowl: Slow Cooker Chicken Noodle Soup! With tender chicken, fresh veggies, and egg noodles simmered to perfection, this hearty recipe is the ultimate comfort food. Perfect for busy days, just set your slow cooker and let the flavors develop while you go about your day. Ready to savor a bowl of comfort? Click through now to explore the full recipe and bring this soul-soothing dish to your table!
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups chicken broth

2 cups water

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, sliced into thin rounds

3 celery stalks, chopped into bite-sized pieces

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 teaspoon salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

2 cups egg noodles

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Begin by placing the chicken breasts evenly at the bottom of the slow cooker to form a base for the soup.

    Carefully pour the chicken broth and water over the chicken, ensuring they are fully submerged. Then, add the diced onion, minced garlic, sliced carrots, and chopped celery into the pot, distributing them evenly.

      Sprinkle the dried thyme, dried rosemary, bay leaf, salt, and black pepper over the ingredients in the slow cooker, allowing the flavors to meld together as they cook.

        Secure the lid on the slow cooker and set it to low heat. Let it simmer for 6-7 hours, or until the chicken is thoroughly cooked and tender enough to shred easily.

          After the cooking time has elapsed, carefully remove the chicken breasts from the slow cooker using tongs. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken back into the pot.

            Add the egg noodles to the soup, ensuring they are well submerged. Cover the slow cooker again and cook on high heat for an additional 30 minutes, or until the noodles are tender and cooked through.

              Before serving, taste the soup and adjust the seasoning with more salt or pepper if needed. Don’t forget to remove the bay leaf for a clean serving.

                Ladle the warm, hearty soup into individual bowls, and for an eye-catching finish, garnish each with a sprinkle of freshly chopped parsley to enhance both color and flavor.

                  Prep Time: 15 mins | Total Time: 7 hours | Servings: 6

                    Presentation Tips: For an inviting touch, serve with crusty bread or warm rolls on the side, perfect for dipping!

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