Slow Cooker Chicken Noodle Soup
I have been into making soup lately and this chicken noodle soup is one of my favorites. Even though this is a slow cooker recipe, it requires stove top cooking. I cook my chicken the night before so I have everything prepared to cook the soup the next morning in the slow cooker. I use my own chicken broth combined with store-bought chicken broth as the broth that I make is a lot more flavorful – it makes a big difference!
In this recipe, you’ll need:
1 & 1/2 chicken breasts
4-5 basil leaves
1 & 1/2 onions
4-5 garlic cloves
32 oz store-bought chicken broth (low or no sodium)
1. First, in a large pot of water, add in:
2-3 basil leaves
4-5 garlic cloves
2 scallions, white parts
Pepper (put a generous amount)
I don’t add salt in this process so I can keep the soup as low sodium as possible.
2. Boil the water with the above ingredients. When the water starts to boil, add one and a half chicken breasts. Boil for 35-45 minutes. Do not throw away the chicken broth after done boiling.
3. Chop about 2 stalks of celery, 3 medium carrots, and 1 yellow onion.
4. Place the chopped vegetables in your slow cooker and the cooked chicken breasts.
5. Add in the chicken broth you made the night before combined with store bought chicken broth* and about two cups of water.
*I usually mix in store bought chicken broth because I don’t have a large enough pot to make enough chicken broth for this recipe. Remember you have to make enough soup because noodles added later will absorb a significant amount of the liquid.
6. Add 2 basil leaves, salt and pepper to taste, and dried thyme. Put the cover on.
7. Now cook it for 4-5 hours on high, 7-8 hours on low.
8. 15 minutes before serving, add extra wide egg noodles. And you’re done!
Enjoy your chicken noodle soup!