CROCK POT CHICKEN NOODLE SOUP

 

  • Cooking Time: 480
  • Servings: 6
  • Preparation Time: 10

Ingredients

  • 1 2 ½- to 3-pound chicken, whole
  • 1 chopped white or yellow onion
  • 3 carrots, peeled and sliced into ¼-inch rounds
  • 2 celery stalks, sliced into ¼-inch slices
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups water
  • 1 pound egg noodles (or your favorite pasta), cooked according to package directions, then drained, rinsed and chilled.

Directions

  • Remove chicken from package. Remove package of innards from inside the chicken and discard. Rinse chicken well inside and out.
  • Place onions, carrots, and celery into slow cooker. Top with prepped chicken.
  • Sprinkle chicken and vegetables with salt, pepper and thyme. Add bay leaf and water . Cover slow cooker and cook on low 8 to 10 hours.
  • Remove chicken from slow cooker and cool slightly. Remove meat from bones and return meat to soup. Discard bones and skin.
  • Add cooked noodles to soup and heat through—about 5 minutes.

Notes

Shared by Chef Jill Houk during our Kids Lunch & Snack Makeover segment on The Recipe Box Show :)

Categories: Soup 

Author Credit: Chef Jill Houk

Website Credit: http://www.CenteredChef.com

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!