Do you need a easy-to-prepare meal that doesn't require standing over the stove? Then you need to make chicken noodle soup in a slow cooker. By using fresh vegetables, noodles and chicken breast, you can make a hearty meal for your family without much fuss. Chicken noodle soup isn't just for when you're sick; it can be enjoyed anytime. So the next time you want a healthy, slow-cooked dinner, make chicken noodle soup.
Things You'll Need
- Cutting board
- Sharp knife
- 2 large carrots
- 2 stalks of celery
- 1 large onion
- 3 chicken breasts
- ¼ cup chopped parsley
- 1 tsp. salt
- 1 tsp. black pepper
- 4 cups water
- 2 cups wide egg noodles
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Peel the carrots and slice both the carrots and the celery into small pieces. Lay the chopped carrots and celery in the bottom of the slow cooker.
Take the peel off the onion and cut it into small pieces. Put the cut-up onion on top of the carrots and celery. You can add other vegetables to the chicken noodle soup, such as peas, green beans or even potatoes. Mushrooms can also be added.
Remove the skin from the chicken breasts. Cut the chicken into small cubes and place in the slower cooker on top of the vegetables. Canned chicken can be used instead of fresh chicken breasts.
Chop the parsley and sprinkle it over the chicken. Add the salt and black pepper to the pot. Pour the water over all of the items in the slow cooker and put the lid on.
Cook the chicken soup on high heat for an hour and then turn it down to low heat for 6 or 7 more hours. Stick a fork in the vegetables and chicken to see if they are tender and if clear juices come out of the chicken. You can cut the cooking time in half by keeping the slow cooker on high heat.
Add the noodles to the chicken soup and cook at high heat for another ½ hour to an hour. Don't let the noodles overcook, or they will become mushy. You can also cook the egg noodles in a pot on the stove first, drain and then add to the chicken soup. Serve and enjoy.