Recipes

Slow-Cooked Chicken & Noodles

There’s nothing like a batch of homemade chicken noodle soup. Whether you’re under the weather or on top of the world, this slow-cooked version has never tasted better. Eat it all tonight or freeze half for your next sick day, nothing will perk you up quite as fast.
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Course Pasta, Pasta, Rice & Grains
Cuisine Continental

Servings 6 servings
Calories 548.45 kcal

Ingredients

  

  • 3 1/2 pound(s) broiler/fryer chicken, cut up and skinned
  • 2 medium carrots, peeled and chopped
  • 1/2 cup(s) of onion, chopped
  • 2 celery stalks, chopped
  • 2 1/2 teaspoon(s) salt
  • 2 teaspoon(s) dried parsley flakes
  • 3/4 teaspoon(s) dried marjoram leaves
  • 1/2 teaspoon(s) dried basil leaves
  • 1/4 teaspoon(s) poultry seasoning
  • 1/4 teaspoon(s) pepper
  • 1 bay leaf
  • 8 cup(s) water
  • 2 1/2 cup(s) of medium egg noodles, uncooked

Instructions

 

  • Place first 4 ingredients in crock pot in order listed.
  • Combine salt and next 6 ingredients: sprinkle over vegetables.
  • Add 6 cups water; cover and cook on low setting 8 to 10 hours.
  • Remove chicken and bay leaf; add remaining 2 cups water.
  • Stir in noodles and cook, covered, on high setting 20 minutes.
  • Meanwhile remove bones from chicken and cut chicken into bite size pieces.
  • Add to crock-pot, stir to mix and cook 15 minutes on high setting, covered or until noodles are tender.
  • Ready in 10 hour.

Nutrition

Calories: 548.45kcalCarbohydrates: 104.69gProtein: 20.5gFat: 6.35gSaturated Fat: 1.33gCholesterol: 122.81mgSodium: 6112.72mgFiber: 12.78gSugar: 15.99g

Keyword Carrots, Chicken, Eggs, Vegetables
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