Best Restaurant Style Crock Pot Chicken Noodle Soup Recipes

SLOW COOKER CHICKEN NOODLE SOUP

Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Hearty Homemade Chicken Noodle Soup image

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 5h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

Steps:

In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

RESTAURANT STYLE CROCK POT CHICKEN NOODLE SOUP

Restaurant Style Crock Pot Chicken Noodle Soup image

The broth is still on its way to perfection but it is similar to The Perfect Cup's. Mold the ingredients as you like1

Provided by More Gun

Categories Clear Soup

Time 7h20m

Yield 8-9 serving(s)

Number Of Ingredients 10

Ingredients

1 chicken breast (shredded, preferably rotisserie)
0.5 (16 ounce) bag frozen vegetables or 2 -3 chopped carrots and celery
2/3 sweet onion, chopped
2 teaspoons dried basil
2 bay leaves
2 small capfuls cooking sherry
1 tablespoon margarine
5 teaspoons chicken bouillon (add more if you need it!) or 5 teaspoons better than bouillon (add more if you need it!)
5 1/2 cups water
4 ounces long noodles such as spaghetti or 4 ounces linguine

Steps:

Add all ingredients to the crock pot in any order (I prefer to add the water last) except the noodles.
Cover and turn the crock pot setting to low while stirring ingrediets to mix them up.
Let simmer for about 6 hours.
Turn crock pot to high setting and add long noodles broken in half.
Let Bubble for 20-30 minutes, remove any bay leaves you may find.
Serve and enjoy!

Nutrition Facts : Calories 119.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 60.2, Carbohydrate 15.4, Fiber 1.8, Sugar 0.8, Protein 6.8