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chicken noodle soup recipe
chicken noodle soup recipe

chicken noodle soup recipe
chicken noodle soup recipe
Source
Ingredients:
1
Servings
  • 2
    lb
     chicken breast
  • 48
    oz
     chicken broth (plus additional water, if needed)
  • 3
    item
     carrots, chopped
  • 3
    item
     celery stalks, chopped
  • 0.5
    item
     red onion, chopped
  • 1
    tbsp
     minced garlic
  • 1
    item
     a few handfuls of egg noodles
  • 3
    item
     chicken bouillon cubes
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped
  • 1
    item
     carrots, celery, and red onion, chopped
  • 1
    item
     salt and pepper to taste
chicken noodle soup recipe
Instructions:
  1. Season the chicken breasts with salt and pepper.
  2. In a skillet over medium-high heat, sear the chicken breasts on both sides until golden brown.
  3. Prepare the Slow Cooker: In a slow cooker, combine the seared chicken breasts, chopped carrots, celery, red onion, minced garlic, chicken broth, and chicken bouillon cubes.
  4. If needed, add additional water to ensure the chicken and vegetables are fully submerged.
  5. Cook on low for 7.5 hours.
  6. After 7.5 hours, remove the chicken breasts from the slow cooker and shred them using two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Add the egg noodles to the slow cooker and continue cooking until the noodles are almost done, about 10-15 minutes.
  9. Stir in the chopped parsley and cook for an additional 10-15 minutes, until the noodles are fully cooked and the soup is heated through.
  10. Taste and adjust the seasoning with additional salt and pepper if needed.
  11. Ladle the hot soup into bowls and serve immediately.
  12. Enjoy your comforting and flavorful chicken noodle soup!
  13. After 7.5 hours, shred the chicken and return it to the slow cooker. Add the egg noodles and continue cooking until the noodles are almost done.
  14. Season with additional salt and pepper if needed.
  15. Serve hot and enjoy your comforting chicken noodle soup!
  16. Cut up 1/2 red onion
  17. I’ve seen debates on here about searing meat before putting it in the crockpot. I don’t do that put I did this time to give it a whirl. I seasoned the chicken with salt and pepper, then seared both sides.
  18. I through everything in the crockpot except the noodles and parsley. I cooked on low for 8 hours. At 7.5 hours I shredded the chicken and put back in and put in the noodles, when the noodles were almost done, I put in the parsley.
  • 2
    lb
     chicken breast
  • 48
    oz
     chicken broth (plus additional water, if needed)
  • 3
    item
     carrots, chopped
  • 3
    item
     celery stalks, chopped
  • 0.5
    item
     red onion, chopped
  • 1
    tbsp
     minced garlic
  • 1
    item
     a few handfuls of egg noodles
  • 3
    item
     chicken bouillon cubes
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped
  • 1
    item
     carrots, celery, and red onion, chopped
  • 1
    item
     salt and pepper to taste
1
Servings
0

Season the chicken breasts with salt and pepper.

In a skillet over medium-high heat, sear the chicken breasts on both sides until golden brown.

Prepare the Slow Cooker: In a slow cooker, combine the seared chicken breasts, chopped carrots, celery, red onion, minced garlic, chicken broth, and chicken bouillon cubes.

If needed, add additional water to ensure the chicken and vegetables are fully submerged.

Cook on low for 7.5 hours.

After 7.5 hours, remove the chicken breasts from the slow cooker and shred them using two forks.

Return the shredded chicken to the slow cooker.

Add the egg noodles to the slow cooker and continue cooking until the noodles are almost done, about 10-15 minutes.

Stir in the chopped parsley and cook for an additional 10-15 minutes, until the noodles are fully cooked and the soup is heated through.

Taste and adjust the seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls and serve immediately.

Enjoy your comforting and flavorful chicken noodle soup!

After 7.5 hours, shred the chicken and return it to the slow cooker. Add the egg noodles and continue cooking until the noodles are almost done.

Season with additional salt and pepper if needed.

Serve hot and enjoy your comforting chicken noodle soup!

Cut up 1/2 red onion

I’ve seen debates on here about searing meat before putting it in the crockpot. I don’t do that put I did this time to give it a whirl. I seasoned the chicken with salt and pepper, then seared both sides.

I through everything in the crockpot except the noodles and parsley. I cooked on low for 8 hours. At 7.5 hours I shredded the chicken and put back in and put in the noodles, when the noodles were almost done, I put in the parsley.

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