SLOW COOKER CHICKEN NOODLE SOUP
Chicken noodle soup prepared from scratch is among my favorite food items in the comfort of my home. It’s not only straightforward to make, but its simmering scent is relaxing and fills me up. Hygge vibes. While I’ve had a stove-top version of This slow cooker chicken noodle Soup over the last few years, I decided it was time to showcase how simple it can be made using the slow cooker (or Crock Pot). This is a perfect wintertime recipe to earn while you do other chores or take a break from Netflix.
WHAT SIZE SLOW COOKER DO I NEED?
I’d suggest the slow cooker of 6 quarts. I cooked in a 5-gallon slow cooker, filled to the top. Therefore six cubic inches would be a more suitable choice. If you’ve got smaller slow cookers, you can reduce the recipe down to half by changing the serving count in the container alongside the servings listed on the below recipe cards. This will alter the quantities of the ingredients to suit you. The recipe will have to cook the same time.
WHAT ARE “SPLIT” CHICKEN BREASTS?
Split chicken breasts are whole chicken breasts divided across the breast bone into two parts (right and left) with the rib meat, bones, and skin left attached. Also referred to as bone-in, chicken breasts with skin. This kind of chicken breast is essential for the great flavor of your chicken soup. The connective tissues, bones, and dark rib meat are the primary sources of flavor. Bone-in chicken thighs are an excellent option.
CAN I USE BONELESS, SKINLESS CHICKEN BREAST?
Technically, you can; however, the soup will be more flavor. It is possible that you must make chicken broth from scratch instead of the water as the ingredients below to gain more taste to the soup.
TO USE CHICKEN SKIN OR NOT TO USE CHICKEN SKIN
I take the skin of the chicken from the breasts of a split chicken before adding them to the slow cooker. However, it’s not necessary to do this. There’s a lot of flavor and fat in this skin. If you desire a more rich soup, keep the skin on. The skin should be removed while you cut off the meat of the chicken.
CAN I FREEZE CHICKEN NOODLE SOUP?
Yes! This recipe can make a significant amount, and you’ll likely be able to freeze half of it. Be sure to break portions of the soup immediately after cooking (so it can cool quickly). Then, let it cool in the refrigerator overnight before transferring it to the freezer the following day. You can freeze it in the size of a quart freezer bag or use a recyclable freezer-safe container for food storage.
INGREDIENTS
One yellow onion ($0.32)
Three cloves of garlic ($0.24)
1/2 lb. carrots (about four medium) ($0.30)
Four ribs of celery ($0.43)
Two chicken breasts split* (2-2.5 pounds. total) ($6.30)
One teaspoon of fresh basil ($0.10)
1 Tbsp dried parsley ($0.30)
1/2 teaspoon dried thyme ($0.05)
One leaf from a bay ($0.15)
1/4 teaspoon fresh broken black pepper ($0.05)
8 cups of water ($0.00)
6 oz. wide egg noodles ($0.68)
1 2 tablespoons salt (or to your taste) ($0.10)
Fresh parsley chopped to 1/4 cup (optional) ($0.20)
INSTRUCTIONS
Cut the onion into pieces, chop the garlic, peel the carrots, then slice the celery. Add the garlic, onion, carrots, and celery to a six-one-quart slow cooker or crock pot.
Remove the skins from the chicken breasts that have been bone-in and put them on top of the veggies in the slow cooker. Add the parsley, basil bay leaf, and pepper to the slow cooker.
Add 8 cups of water to the food items inside the slow cooker. Put the lid on the range, then cook at medium for about 4 hours and on low for 8 hours.
After cooking at high for four hours or low for eight hours, carefully take the chicken from the cutting board and dispose of the bay leaves. In the meantime, add egg noodles to the slow cooker, stir to mix, then cover the lid, keeping the heat high.
Utilize two forks to take the chicken’s meat out of the bones. Slicing the meat in the process. Transfer the beef to the slow cooker, stirring it with the soup. They should appear cooked after approximately 8-10 minutes of simmering in soup (this could require a bit longer for reduced to a lower setting).
After the chicken is returned to the soup with soft noodles, start seasoning your soup with salt. The flavor of a soup won’t be evident until it has been adequately salted. Begin with one teaspoon of salt, and then add additional salt until the soup becomes rich and delicious. I typically use about one Tbsp (3 teaspoons). In the end, mix in some chopped parsley to garnish the dish just before serving.
