Since I started using the Crockpot again, I thought I would share with you one of my family favorites, which is chicken noodle soup. Oh boy, do we love the soup! It’s awesome the day you make and tastes just as good the next day, if not better. When my Husband saw the Crockpot going, he asked what I was making. I told him Chicken Noodle Soup and he couldn’t wait. He actually called me from work, saying he’s leaving now. He ever does that and I know he did because of the soup. Yup, it’s just that good!
The soup is made with chock full of vegetables, boneless chicken breasts and seasonings. I found the quickest way to make this soup was to chop the vegetables the night before. Just before I went to bed, I had my chicken stock, and herbs waiting next to the Crockpot. In the morning I added everything in, gave a quick stir and off I went. Cutting the vegetables at night was a big time savor, especially when your running late.
As for the chicken, I used skinless boneless chicken breasts. You never want to put chicken with the skin on it in the Crockpot. it will make everything greasy and it’s kind of gross. When I make chicken noodle soup from scratch, I used skin and bone chicken breasts, but not for the crockpot. As for flavor, I used low sodium chicken broth, however you don’t get too much flavor. It’s a great option if your watching the sodium, but to add more flavor, when I came home from work I added a couple of bouillon cubes for extra flavor. I leave it up to the individual to add more salt to their soup if these please.
A traditional, healthy chicken noodle soup made with carrots, celery, onion and seasonings, slow cooked in the crockpot.
- 1 lbs chicken breasts, skinless, boneless
- 2 cup carrots, diced about 1/4" thick
- 2 cup celery, diced about 1/4" thick
- 1 cup onion, diced
- 1/2 tbsp. thyme
- 1 tbsp. dill
- 1 tbsp. parsley
- 2 bay leafs
- 1/2 tbsp. black pepper
- 8 cups chicken broth
- 4 1/2 cups egg noodles or rotini noodles (I used Dreamfields rotini noodles)
- Place all ingredients in the crockpot, except for the noodles; set on high for 4 hours or low for 8 hours. When done, with two forks, shred the chicken. Taste the soup, if using low sodium chicken broth, you may need to add a chicken bouillon cube for extra flavor. This soup you can cook for up to 10 hours.
- In a separate pot, cook the noodles according to the manufacturers directions. Place a few noodles into serving bowl and ladle soup over top.
- Note: You can add the noodles directly to the soup. However, if you plan on having leftovers, I like to keep the noodles separate from the soup, otherwise the noodles expand and absorb the soup. Just add a little olive oil to prevent the noodles from sticking.
- Serve with a side salad and enjoy!
Calories per cup: 137, Fat: 1.2, Cholesterol: 26, Sodium: 128, Potassium: 176, Carbs: 18, Fiber: 3, Sugar: 1.5, Protein: 15
We just love this soup and honestly I can’t believe that I haven’t shared this recipe with you before. I make this a least a few times a year. Next time I will show you my 4 hour on the stove-top chicken noodle soup, it’s the best!! This soup is amazing, but my homemade soup is so darn good!! Yum!! I love making it when it’s cold and rainy out.
Well my friends, time to pack my lunch for tomorrow. I have been having Trader Joe’s Pumpkin Soup and it’s too bad. It could have a little more umph in it, but for 90 calories, it’s good and filling. I just love soup this time of year!
Stay tuned for tomorrow for my last Crockpot recipe for the week. It is my favorite recipe this week and you will see why tomorrow. The only clue I will give you is it is dessert!
Have a great day!