Chicken Noodle Soup Crock Pot Recipes

Steps:

• Cut up onion, carrots and celery and place in bottom of crock pot.
• Put cut-up chicken on top.
• Pour white wine and chicken broth over all.
• Sprinkle with salt, pepper, garlic and basil.
• Cook 8 hours on low.
• Remove chicken and cool.
• Debone chicken and cut up into bite size pieces.
• Cook rotini according to package directions.
• Add chicken and noodles to crock pot.
• Stir.

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Steps:

• In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
• Place whole chicken on top of vegetables.
• Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
• Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
• While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
• Skim fat from soup and discard. Return chicken to soup to serve.

Steps:

• Put everything into the crock pot EXCEPT for the noodles.
• Cook on low for 7-8 hours.
• Remove chicken and shred.
• Replace chicken back into crock pot.
• Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.

Steps:

• Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Add noodles and cook on High until noodles are tender, 30 to 45 minutes.

Steps:

• Put vegetables in crockpot.
• Add chicken.
• Pour in broth and water.
• Add dill and parsley.
• Cover and cook on low 8 hours.
• Remove veggies and chicken from crockpot.
• Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor.
• Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook. I use a 5 qt crockpot for this. I also use frozen chicken breast right out of the freezer.

Steps:

• In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
• Cover and cook on high-heat for 2-3 hours.
• Uncover and stir in noodles and pea pods.
• Cover and cook for 5-8 minutes more or until noodles are tender.
• Serve with additional soy sauce.
• Also good with sesame and chili oils.

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.