I have a regular (non-slow cooker) chicken noodle soup that I really love. So content with it, I was not very interested in bothering to make a slow cooker version of the classic. Okay, but then I eventually did. And it is so good I really may never even reach for the normal, non-slow cooker recipe again. Slow cookers are not good for everything. We all know this. Sometimes it turns a meal into some weird uni-flavor mush. But soups, they are some of my favorites to do in a crock pot because they can sometimes only get better, more complex flavor from that long, slow cook.
While sacrificing nothing on texture.
BEST SLOW COOKER CHICKEN NOODLE SOUP
Serves 5 to 6
3 carrots, chopped
1 onion, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 pound chicken boneless, skinless chicken breasts
2 tablespoons butter
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon red pepper flake
8 cups vegetable broth
1 tablespoon lemon juice
1/2 pound noodles (I used cavatappi)
Fresh parsley
Place carrots, onion, celery, garlic, chicken breasts, butter, parsley, thyme, salt, and red pepper flake in the base of a slow cooker. Pour broth and lemon juice over top and cook on low for 6-8 hours. Shred chicken with forks inside basin. Add noodles to pot and allow to cook for 30 more minutes, stirring occasionally. Top with fresh parsley.
- 3 carrots, chopped
- 1 onion, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound chicken boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon red pepper flake
- 8 cups vegetable broth
- 1 tablespoon lemon juice
- ½ pound noodles (I used cavatappi)
- Fresh parsley
- Place carrots, onion, celery, garlic, chicken breasts, butter, parsley, thyme, salt, and red pepper flake in the base of a slow cooker.
- Pour broth and lemon juice over top and cook on low for 6-8 hours.
- Shred chicken with forks inside basin.
- Add noodles to pot and allow to cook for 30 more minutes, stirring occasionally.
- Top with fresh parsley.