Old-fashioned slow cooker chicken noodle soup

2
1
1
SmartPoints® value per serving
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
8
Difficulty
Easy
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.

Ingredients

uncooked skinless chicken breast with bone

1 pound(s)

uncooked celery

3 rib(s), large, large size with leaves, cut diagonally into 1/2-inch slices

uncooked leek(s)

2 medium, (white and light green parts), sliced

uncooked carrot(s)

2 large, cut into 1/2-inch slices

uncooked bell pepper(s)

1 item(s), small, small, diced

fresh parsley

6 sprig(s), flat-leaf

garlic clove(s)

2 medium clove(s), peeled and smashed with side of knife

table salt

½ tsp

black pepper

¼ tsp

canned chicken broth

64 oz, 2 (32-ounce) cartons

uncooked egg noodles

3 oz, (1 1/2 cups)

fresh parsley

¼ cup(s), chopped

Instructions

  1. Combine chicken, celery, leeks, carrots, bell pepper, parsley sprigs, garlic, salt, and pepper in 5- or 6-quart slow cooker; add broth. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–10 hours on Low. Remove and discard garlic and parsley sprigs.
  2. Transfer chicken to cutting board. When cool enough to handle, remove and discard bones. Tear or cut chicken into bite-size pieces. Return chicken to slow cooker.
  3. 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.
  4. Per serving: 1 1/2 cups

Notes

Make it a main dish by doubling the amount of chicken.

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