When it gets cold, I cannot wait to break out my slow cooker and put it to use. It is one of my favorite cooking appliances for putting together delicious stews with minimum effort. This slow cooker chicken noodle soup is my favorite, easy, go-to meal for busy weeks, cold nights, sick days, or a combination of the three.
WHY YOU’LL LOVE THIS RECIPE
- Easy to prepare
- A dozen simple ingredients
- Hearty, flavorful classic
- Perfect for chilly day
- Ingredients are easily interchangeable
The best part about this soup is that the ingredients are easily interchangeable. You can make this soup as fancy or as practical as you would like, and substitute vegetables as you see fit.
When I have the ingredients on hand, I will make this soup completely from scratch with Homemade Chicken Stock or Homemade Vegetable Broth, fresh herbs, and fresh bread. If time is of the essence, any of these can be obtained from your local market.
In my variation of the soup, I love to use leeks instead of celery simply because I like the flavor and texture of leeks better. However, use celery by all means—or both! I also love to use rainbow carrots because… they are just pretty. Really, though, keep it simple with some regular orange carrots.
I use sweet onions, but you can use red onions or shallots. The red onions are less sweet yet stronger in flavor, and shallots are sweeter and less pungent than onion. I typically cook with chicken breasts because I prefer the leaner, healthier meats, but chicken on the bone is more economical and often more flavorful.
As long as it is warm enough outside, I use my Fresh Italian Seasoning made from garden herbs to season this dish. Fear not if you do not have a garden or accessibility to fresh herbs. Simply use dried Italian seasoning, an even 1:1:1 ratio blend of dried thyme, rosemary, and parsley, or simply dried thyme instead. When winter hits, dried thyme and Italian seasoning are what we use at home.
Serve this homey soup with some water biscuits, salty crackers, or (my personal favorite) a slice of lightly toasted sourdough with garlic and herbs. We dip the bread into the soup, and let it soak up the flavorful broth.
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6 Quart Slow Cooker
Slow Cooker Chicken Noodle Soup
- 1 lbs chicken (breasts, thighs, or drumsticks).
- 8 cups (2000ml) chicken stock, or bone broth
- 6 tbsp fresh Italian seasoning, or 1 bunch each of fresh thyme, rosemary, and parsley, or 4 tbsp dried Italian seasoning
- 2 bay leaves fresh or dried and torn
- 1/2 sweet onion, chopped
- 8 garlic cloves, chopped
- 2 carrots, sliced
- 1 leek, sliced (or 2 celery stalks, sliced)
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 cup (225g) English peas
- 3 cups (225g) egg noodles
- salt and pepper to taste
Cook the soup
Place the chicken at the bottom of a 6 quart slow cooker.
Add the herbs, onion, garlic, carrots, leek, and chicken broth.
Add the white wine vinegar and olive oil.
Season liberally with salt and pepper.
Cover the slow cooker and cook the soup on the "High" setting for 4 to 5 hours.
Add the remaining ingredients
Remove the chicken from the soup and shred the meat. Remove the bones and place the shredded chicken back into the slow cooker.
Add the peas and egg noodles, making sure the noodles are submerged into the broth or stock,
Cover the slow cooker again and cook for one more hour.
Turn off the heat and add salt and pepper to taste. Stir the soup.
Allow the soup to cool for at least 15 minutes before serving.
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