Easy Crock Pot Chicken Noodle Soup
This is a very basic recipe compared to what I make at home and is absent of herbs such as dill and parsley.
Recipe by the women of St. Paul's Lutheran Church in Illinois.
5 cups hot water
2 tablespoons bouillon or 2 chicken bouillon cubes
1 46-ounce can chicken broth
2 cups cooked chicken, more if you like
1 teaspoon salt, optional
4 cups "homestyle" noodles, uncooked (don't use egg noodles in crock pot)
1/3 cup celery thinly slices and lightly precooked in microwave
1/3 cup carrots, shredded or chopped
Dissolve bouillon in water and pour into crock pot. Add remaining ingredients, mixing well. Cover crock pot and cook on low for four to six hours.
Note: This recipe can be made on the stovetop, cooking about two hours and adding cooked noodles at the end.
Recipe by the women of St. Paul's Lutheran Church in Illinois.
5 cups hot water
2 tablespoons bouillon or 2 chicken bouillon cubes
1 46-ounce can chicken broth
2 cups cooked chicken, more if you like
1 teaspoon salt, optional
4 cups "homestyle" noodles, uncooked (don't use egg noodles in crock pot)
1/3 cup celery thinly slices and lightly precooked in microwave
1/3 cup carrots, shredded or chopped
Dissolve bouillon in water and pour into crock pot. Add remaining ingredients, mixing well. Cover crock pot and cook on low for four to six hours.
Note: This recipe can be made on the stovetop, cooking about two hours and adding cooked noodles at the end.
Labels: Crockpot Chicken Noodle Soup
posted by Blu | 11:27 AM
4 Comments:
Hi! I stumbled across your site today and I have to say: fabulous! I do have a question though... where do you find "homestyle noodles?" and how are they different from egg noodles? and can I use pasta noodles instead?
I am planning on making this for tomorrow night!
What I believe they mean by "homestyle" = homemade noodles. (Or fresh refrigerated noodles.)
But when I've made recipes using my crockpot generally any type of noodles go into the recipe in the last half hour before you eat it.
If you ever have noticed places that use crocks for their soups with dumplings and thicker noodles it tends to get a bit thick or sticky sitting out all day from it cooking.
Hi! I did two things to add as little extra welcomed taste.. first I added 1 med sized diced up onion YUMMY perfect. Also ladies cut down the sodium in this by using low sodium chicken broth. Just by doing that u cut about 30% of the salt. And it looses no taste and do not add salt to taste. With the onion it won't need it. Just a hint of pepper is ok. Also, about a half hour prior to eatting or this being fully cooked and put on warm.. add in ur normal wide egg noddles. Works just fine. Advice piece here.. only use these normal bagged up noddles if u only plan to re heat maybe once more after the first meal otherwise they will start to get a little too mushie with heating over and over again.
Hi Kimberly, welcome to the Soup-aholic and thanks for your comments.
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