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Who doesn't love a steaming bowl of chicken noodle soup, especially when you're feeling under the weather? Make a huge pot when you prepare this "Grandma-style" chicken noodle soup right in your slow cooker. Tender chunks of chicken match perfectly with wide egg noodles and an assortment of aromatic veggies. This soup will have even more flavor — and be healthier — than what you get in a can.
There is no "right" or "wrong" way to prepare a chicken noodle soup, so you can alter the recipe that follows by using more or less of your favorite vegetables. Or make this dish vegetarian by leaving out the chicken and bouillon, and substituting vegetable stock. This is the perfect meal to make for anyone on a cold day or for a person you love who may not be feeling well. This soup will definitely be the best medicine.
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Cooktop Cove
Slow Cooker "Grandma-Style" Chicken Noodle Soup
4 to 6
15 minutes
4 hours 30 minutes
4 hours 45 minutes
1 1/2 pounds boneless, skinless chicken breasts, cubed.
1 large yellow onion, diced
2 or 3 carrots, peeled and cut into coins
2 celery stalks, diced
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons chicken bouillon seasoning
8 to 9 cups reduced sodium chicken broth
8 ounces of pasta such as wide egg noodles, elbow, orecchiette, etc.
Fresh chopped parsley (optional)
Kosher salt and fresh ground black pepper
Place the chicken in the bottom of the slow cooker.
Add the onion, carrots, celery, garlic, rosemary, thyme, salt, pepper and bay leaf to the slow cooker, on and around the chicken.
Add chicken bouillon to the slow cooker, and add chicken broth. Stir gently to combine the vegetables and spices.
Cover the slow cooker with a lid and turn on to high.
Allow soup to cook for about 4 hours. Avoid opening the lid while cooking.
After 4 hours, remove the lid and the bay leaf.
Add the pasta to the slow cooker and stir.
Re-cover with the lid, and continue to cook on high power until the pasta is tender, about 30 minutes.
Remove the lid and season with salt and pepper to taste.
Serve by ladling into individual bowls. Garnish with fresh chopped parsley and/or fresh ground black pepper, if desired.
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