chicken noodle soup recipe

Chicken Noodle Soup Recipe

Ingredients:

  • About 2 pounds of chicken breast
  • 48 oz chicken broth (plus additional water, if needed)
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1/2 red onion, chopped
  • 1 tablespoon minced garlic
  • A few handfuls of egg noodles
  • 3 chicken bouillon cubes
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions:

  1. Sear the Chicken:
    • Season the chicken breasts with salt and pepper.
    • In a skillet over medium-high heat, sear the chicken breasts on both sides until golden brown.
  2. Prepare the Slow Cooker:
    • In a slow cooker, combine the seared chicken breasts, chopped carrots, celery, red onion, minced garlic, chicken broth, and chicken bouillon cubes.
    • If needed, add additional water to ensure the chicken and vegetables are fully submerged.
    • Cook on low for 7.5 hours.
  3. Shred the Chicken:
    • After 7.5 hours, remove the chicken breasts from the slow cooker and shred them using two forks.
    • Return the shredded chicken to the slow cooker.
  4. Add the Noodles:
    • Add the egg noodles to the slow cooker and continue cooking until the noodles are almost done, about 10-15 minutes.
  5. Finish the Soup:
    • Stir in the chopped parsley and cook for an additional 10-15 minutes, until the noodles are fully cooked and the soup is heated through.
    • Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve:
    • Ladle the hot soup into bowls and serve immediately.

Enjoy your comforting and flavorful chicken noodle soup!

Chicken Noodle Soup

Ingredients:

  • About 2 pounds of chicken breast
  • 48 oz of chicken broth (plus additional water, if needed)
  • Carrots, celery, and red onion, chopped
  • 1 tablespoon of minced garlic
  • A few handfuls of egg noodles
  • 3 chicken bouillon cubes
  • Salt and pepper to taste
  • Fresh parsley, chopped

Instructions:

  1. Season the chicken breasts with salt and pepper, then sear them on both sides until golden brown.
  2. In a slow cooker, combine the seared chicken breasts, chopped carrots, celery, red onion, minced garlic, chicken broth, and chicken bouillon cubes. Cook on low for 7.5 hours.
  3. After 7.5 hours, shred the chicken and return it to the slow cooker. Add the egg noodles and continue cooking until the noodles are almost done.
  4. Stir in the chopped parsley and cook for an additional 10-15 minutes, until the noodles are fully cooked and the soup is heated through.
  5. Season with additional salt and pepper if needed.
  6. Serve hot and enjoy your comforting chicken noodle soup!

 

 

About 2 pounds of chicken breast
48 oz of chicken broth, then I added some water
Cut up carrots
Cut up celery
Cut up 1/2 red onion
Spoonful of minced garlic
A few handfuls of egg noodles
3 chicken bouillon cubes
Salt and pepper to taste (I am heavy handed with pepper)
Fresh parsley

 

I’ve seen debates on here about searing meat before putting it in the crockpot. I don’t do that put I did this time to give it a whirl. I seasoned the chicken with salt and pepper, then seared both sides.
I through everything in the crockpot except the noodles and parsley. I cooked on low for 8 hours. At 7.5 hours I shredded the chicken and put back in and put in the noodles, when the noodles were almost done, I put in the parsley.

 

Article Categories:
Soup Recipes

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