Chicken Noodle Soup with Rosemary and Ginger
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
10 servings
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Soup with Rosemary and Ginger
Description
Chicken Noodle Soup with Rosemary and Ginger starts by layering chopped carrots, celery, onion, ginger slices, and fresh rosemary in a slow cooker. Chicken thighs are seasoned with salt, pepper, garlic powder, and poultry seasoning, then arranged on top. The addition of low-sodium chicken broth allows flavors to meld as the soup cooks on low heat for 6 to 8 hours. The slow cooking method results in tender chicken infused with the herbal notes of rosemary and the subtle warmth from ginger.
After cooking, the chicken is shredded and returned to the pot along with dry egg noodles. Cooking on high for 20 to 30 minutes allows the noodles to soften in the flavorful broth, giving the soup a hearty texture. The combination of fresh vegetables, aromatic herbs, and tender chicken creates a satisfying and balanced dish.
This soup serves well on its own or with a side of crusty bread to soak up the broth. Its warming qualities make it a good choice for cooler weather or when craving a gentle, comforting meal.
The recipe's slow cooker approach eases hands-on time while developing rich flavor. The use of whole chicken thighs keeps the meat juicy and moist throughout the slow cooking process, enhancing the soup's depth.
Ingredients
- 1 1/2 cups carrot chopped
- 2 celery ribs chopped
- 1 onion chopped, medium
- 2 lices ginger approx. 1/4 inch thick each, peeled
- 2 rosemary sprigs, fresh
- 8 boneless skinless chicken thighs
- 4 1/2 cups chicken broth low sodium
- salt and ground pepper to taste
- garlic powder sprinkling
- poultry seasoning sprinkling
- 2 cups egg noodles dry
Instructions
- Add carrots, celery, onion, ginger, and rosemary to bowl of crock pot.
- Arrange chicken on top of vegetables and season with salt, pepper, garlic powder, and poultry seasoning.
- Add broth, cover and cook on low for 6-8 hours.
- Remove chicken, shred with two forks and put back into pot along with egg noodles.
- Cook on high for 20-30 minutes or until noodles are cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 265kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 41g | 82% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 263mg | 11% |
| Potassium | 877mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3300IU | 66% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 28mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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