Grandma's Slow Cooker Chicken Noodle Soup
User Reviews
5
Grandma's Slow Cooker Chicken Noodle Soup
Description
Grandma's Slow Cooker Chicken Noodle Soup begins by preparing sliced carrots and diced onions alongside trimming any excess skin and innards from a whole chicken. The chicken is placed in a large slow cooker with carrots, corn, onion, marjoram, parsley, salt, and pepper. Water or low sodium chicken broth is carefully poured in to cover ingredients. The soup is cooked covered on high for 4-6 hours or low for 6-8 hours until the chicken is fully cooked and flavors meld.
After cooking, the chicken is removed to shred the meat off bones, separating it from skin and cartilage. The shredded chicken returns to the slow cooker, where dried wide egg noodles and peas are added to cook for around 15 minutes until tender but not mushy. The result is a flavorful broth infused with herbs and chicken essence, tender vegetables and corn, soft noodles, and hearty chicken pieces.
This soup is ideal as a comforting main dish during cold weather or when seeking a nourishing, homemade meal. It pairs well with crusty bread or crackers. The recipe accommodates swaps like chicken thighs or legs for the whole bird and notes on slow cooker size and broth amounts ensure the best fit for different appliances. Options to enhance the seasoning with celery, thyme, bay leaves, or extra salt at the end allow personalization of flavor.
Using precooked chicken like rotisserie can shorten cooking time but requires broth instead of water to maintain flavor. This slow cooker method provides a set-it-and-forget-it approach to classic chicken noodle soup with good depth and texture.
Ingredients
- 2 large carrot sliced
- 1 medium onion diced
- 1 medium chicken about 3-4 pounds
- 12 cups water or low sodium chicken broth
- 2 cups corn fresh, frozen or canned
- 1 teaspoon marjoram dried
- 1/4 cup parsley fresh, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup egg noodles dried, I like the wide egg noodles
- 1 cup pea frozen
Instructions
- Peel the carrots and cut into thin slices. Dice the onion into bite sized pieces.
- Trim any skin from the chicken using kitchen sheers or a sharp knife. Discard the neck and any inners that may have come with the chicken.
- Place the chicken in the slow cooker. Add the carrots, corn, onion, marjoram, parsley, salt and pepper to the slow cooker. Pour the water carefully into the slow cooker with the chicken and vegetables.
- Cover and cook the soup on high for 4-6 hours and low for 6-8 hours.
- Remove the chicken from the slow cooker. Close the slow cooker to keep it hot, and flip the slow cooker to high.
- Pull the meat from the bone with two forks turned backward to shred the chicken from the bone. Separate the meat from any bones, skin, or cartilage, which is removed from the meat.
- Place the chicken meat pieces back into the slow cooker. Add the noodles and the peas to the slow cooker. Let the noodles and peas cook for an additional 15 minutes or until the noodles are tender. If the peas are frozen it may take a few extra minutes for the noodles to finish cooking. Once the noodles are tender, serve and enjoy!
Notes
- Using chicken thighs or legs instead of a whole chicken is acceptable; bone-in pieces enhance flavor.
- For 6-quart slow cookers, consider smaller chickens and reduce water by 2-3 cups to fit the pot comfortably.
- Precooked chicken can be substituted, but use chicken broth instead of water to maintain soup flavor.
- Optional additions include celery, dried parsley (4 teaspoons instead of fresh), dried thyme, bay leaves, and dried basil to deepen flavor.
- Adjust salt and pepper seasoning at the end of cooking to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 754mg | 31% |
| Potassium | 434mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7403IU | 148% |
| Vitamin C | 11mg | 12% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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