Crockpot chicken noodle soup
You chop a few vegetables in the morning and come home to a house that smells like chicken soup, with the noodles going in right at the end.
- 490 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $2.43 a serving
- 290 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 3 carrots, sliced into coins
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1½ lb chicken breasts
- 8 cups chicken broth
- 6 oz egg noodles
- ½ lemon, juiced (optional)
From your pantry
- 1 tsp dried thyme
- 1 tsp dried parsley flakes
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 290 calories, 32 g protein, 29 g carbs and 5 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No chicken broth? Vegetable broth or bone broth works.
- No egg noodles? Fettuccine or penne works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the onion, the carrots and celery, and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Put the onion, carrots, celery and garlic in the slow cooker and lay the chicken breasts on top.
Sprinkle in the thyme, parsley, bay leaves, salt and pepper, then pour in the broth.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the carrots are tender.
Timer: 360 min
Dolly’s tip: Try not to lift the lid. Every peek lets out heat and adds about 15 minutes.Lift the chicken onto a cutting board and check it: 165°F in the thickest part, or white with no pink inside.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the chicken with two forks and stir it back into the soup.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Turn the slow cooker to HIGH, stir in the noodles, cover and cook for 20 to 30 minutes, until tender.
High heatTimer: 25 min
Dolly’s tip: Noodles cook slower here than on the stove. Taste one at 20 minutes: soft all the way through means they’re done.Pull out the bay leaves, squeeze in the lemon if you like, taste for salt and ladle into bowls.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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