5 from 18 votes
Grandma's Slow Cooker Chicken Noodle Soup
Grandma's Slow Cooker Chicken Noodle Soup is a hearty recipe using a whole chicken simmered with vegetables and herbs, then finished with egg noodles and peas. The slow cooking develops a rich broth and tender chicken perfect for comforting meals.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
8
Servings
Calories:
321 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 321
% 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.