Old-Fashioned Slow Cooker Chicken Noodle Soup
10 hr 25 min
Who doesn’t love a soul-soothing, belly-warming bowl of chicken soup? Our version is thick with egg noodles, and we’ve added leeks to the usual celery and carrots. If you happen to have homemade chicken broth stashed away, use it here.
Uncooked skinless chicken breast with bone
3 stalk(s), large, with leaves, cut diagonally into 1/2-inch slices
2 medium, (white and light green parts), sliced
2 large, cut into 1/2-inch slices
1 item(s), medium, red variety, small, diced
6 sprig(s), flat-leaf
¼ cup(s), flat-leaf, chopped
2 large clove(s), lightly smashed with side of knife
Canned chicken broth
64 oz, 2 (32-ounce) cartons
Uncooked egg noodles
1½ cup(s), curly
- In a 5- or 6-qt slow cooker, combine chicken, celery, leeks, carrots, bell pepper, parsley sprigs, garlic, salt, and pepper; add broth. Cover and cook until chicken and vegetables are fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low. Remove and discard garlic and parsley sprigs.
- Transfer chicken to a cutting board. When cool enough to handle, remove and discard bones. Tear or cut chicken into bite-size pieces. Return chicken to slow cooker.
- Meanwhile, cook noodles according to package directions; drain in colander. Stir into soup; cover and cook on High until chicken and noodles are heated through, about 10 minutes. Stir in chopped parsley. Ladle soup evenly into 8 bowls.
- Per serving: 11/2 cups