- December 2, 2023
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:
- 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.
- 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.
- 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.
- Add the Noodles:
- Add the egg noodles to the slow cooker and continue cooking until the noodles are almost done, about 10-15 minutes.
- 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.
- 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:
- Season the chicken breasts with salt and pepper, then sear them on both sides until golden brown.
- 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.
- 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.
- 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.
- Season with additional salt and pepper if needed.
- 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.