115
Submitted by CookingONTheSide
"This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot."
photo by DianaEatingRichly 
- Ready In:
- 8hrs 20mins
- Ingredients:
- 11
- Yields:
-
14 cups
- Serves:
- 6
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ingredients
- 8 cups water or 8 cups canned chicken broth
- 1 cup carrot, cut into 1/4-inch slices
- 1 cup celery, cut into 1/4-inch slices
- 1 cup onion, chopped
- 1 garlic clove, minced
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 4 teaspoons salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1 (3 1/2 lb) roasting chickens
- 3 cups wide egg noodles, uncooked
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directions
- In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
- Place whole chicken on top of vegetables.
- Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
- Skim fat from soup and discard. Return chicken to soup to serve.
Questions & Replies
-
Do I cook the chicken first and then add??? trying to do a couple day soup for our Texas freeze LOL
Jamie B.
-
Nevermind
Brandi L.
-
Hi - Do you use raw chicken for this recipe or cooked chicken? If using raw, is it better to brown the chicken in a skillet before putting in a crock pot? Thanks
barbarakimwong
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The recipe calls for a 3 1/2 lb chicken but the smallest I could find was a 4.67 lb chicken if I doubled the veggies would this work? Do I need to double the spices too?
Madeline H.
-
If you use already cooked chicken breasts do you need to adjust the cooking time?
Coral D.
see 1 more questions
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Reviews
-
This is one of the best chicken soups we've ever had. I cubed the cooked chicken, added a few chopped mushrooms and used all low-sodium chicken broth, with no water. As other reviewers suggested, I added the noodles when I turned the crockpot off; they cooked through and didn't get mushy at all. All the proportions of ingredients were perfect, which made this such an extra-good chicken soup recipe. I'll definitely make this again -- we loved it!
TasteTester
-
First time making chicken noodle soup and it was AMAZING! I used 2lbs of split chicken breast with the skin removed and did 4cups water and 4cups broth. Only used one teaspoon salt. My hubby thought it was excellent! Defiently a keeper and so easy to do
Meggie49
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I love this recipe however I use Orzo instead of the egg noodles they last and hold up well
JLBishop1983
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I'm a chicken breast kind of cook most of the time & I used them here, too! Also used homemade chicken broth & substituted lemon pepper for the usual S&P ~ & we had A GREAT TASTING, WONDERFULLY COMFORTING SOUP! Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]
Sydney Mike
-
Absolutely wonderful! I used 4 cups of water in the crock pot (which is a smallish one), and added 4 cups of chicken broth after stripping the meat from the bones. I also added about 1/2 of a head of garlic (minced) with the onions, and several stalks of parsley on top of the chicken. Delightful! Even my picky stepdaughter ate a bowl or two, and she won't anything I cook! I did strain the stock through cheesecloth and pick through the vegetables to make sure I didn't accidentally include any smaller pieces of bone.
quondamquadrat
see 107 more reviews
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Tweaks
-
For liquids, 4 cups chicken stock, NO WATER. Substituted frozen noodles for egg noodles. Heartier dish!
Juli C.
-
For extra flavor I added a bit of oregano, basil and rosemary to the broth and used 4 cloves of garlic as opposed to one. The garlic I split in half and let soak while cooking instead of chopping it up (not everyone here likes garlic bits). I also subbed speatzl in place of the egg noodles for a more dumpling-like noodle soup.
Richard I.
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I used six bone in thighs with the skin removed and one 12oz. bag of kluski noodles.
Ginny
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Used 8 cups of broth not water celery salt instead of regular and two pounds of chicken breast with skin and bone. Cook the noodles separately and add when serving to avoid mushiness. Absolutely perfect recipe just season to taste as any chef wood.
Anonymous
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This recipe is extremely good and easy for all practical purposes. It has turned out perfect every time for me. I use all eight cups of water instead of broth to keep sodium down and then I let the mixture cool while we clean the chicken so I can trim off the fat. We then add Delicious Homemade Egg Noodles from this website as another reviewer suggested and it turns out perfect every time. The only difference we leave out the celery since my family isn't fond of it, and double the carrots and onions. Still it is perfect every time.
Julie Childers
see 8 more tweaks
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
- 254 Followers
- 1330 Recipes
- 50 Tweaks
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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