Old-Fashioned Slow Cooker Chicken Noodle Soup
1
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, large size with leaves, cut diagonally into 1/2-inch slices
Uncooked leeks
2 medium, (white and light green parts), sliced
Carrots
2 large, cut into 1/2-inch slices
Bell pepper
1 item(s), small, small, diced
Fresh parsley
6 sprig(s), flat-leaf
Garlic
2 clove(s), peeled and smashed with side of knife
Table salt
½ tsp
Black pepper
¼ tsp
Chicken broth
64 fl 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
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