When making chicken soup from scratch, a slow cooker is the perfect cooking method. A long, slow simmer time allows the ingredients’ flavor to develop fully.
Chicken Noodle Soup
TOTAL TIME: 8 HOURS 0 MINS
- 8 c. water
- 4 medium carrots
- 4 medium stalks celery
- 1 small onion
- 2 bay leaves
- 1/2 tsp. dried thyme
- ground black pepper
- 1 whole Chicken
- 3 c. egg noodles
- In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon 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 setting 4 to 5 hours.
- Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; 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.
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