Old-fashioned slow cooker chicken noodle soup
3
Points®
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)
Celery
3 rib(s), large
Uncooked leek(s)
2 medium
Carrots
2 large
Bell pepper(s)
1 item(s), small
Fresh parsley
6 sprig(s)
Garlic
2 medium clove(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Canned chicken broth
64 oz
Uncooked egg noodles
3 oz
Fresh parsley
0.25 cup(s)
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
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