Best Crock Pot Chicken Noodle Soup Dairy Free Recipes

CROCKPOT CHICKEN NOODLE SOUP

Steps:

• Place the chicken, onions, carrots, and celery in a 6 quart crock pot.
• Add in the seasonings.
• Stir together the flour and water in a medium size bowl.
• Pour this mixture into the crock pot.
• Add in the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and then stir in the frozen noodles.
• Cover and cook on low for 1 hour or on high for 30 minutes until the noodles are cooked through.
• Serve warm and enjoy!

CROCK POT CHICKEN NOODLE SOUP

Steps:

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

CROCK POT CHICKEN NOODLE SOUP - DAIRY FREE

Steps:

• Place all ingredients except noodles in the Crock Pot.
• Cover and cook on low for 5 to 6 hours.
• Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.
• Cook another hour or until noodles are done (about 1/2 hour on high).

BECKY'S GLUTEN-FREE SLOW COOKER CHICKEN VEGETABLE SOUP

Steps:

• Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
• Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.

EASY LOWER SODIUM CROCK POT CHICKEN NOODLE SOUP

Steps:

• 1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the Lawry's because I am trying to lower the sodium. Its very tasty this way, but season to your taste. You can use Left over Chicken Or turkey for this as well. Very Yummy and just as easy as can be.