Sprig Originals's kitchen / Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Name: Slow Cooker Chicken Noodle Soup
Prep time: 5 min
Cook time: 540 min
Total time: 545 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 large onion, peeled and left whole; 2 large carrots, peeled and sliced; 1.5 lb bone-in, skin-on chicken breasts (2 to 3); 2 tbsp chicken bouillon powder (or 2 tsp chicken base); 1 tsp salt; 0.5 tsp black pepper; 8 cups water; 2 bay leaves; 4 oz wide dry egg noodles (about 2 cups); 0.25 cup fresh parsley, chopped

By Sprig Originals ✓ · with credit

Adapted from jocooks.com

⏱ 9 hr 5 min🍽 Serves 8👨‍🍳 easyamerican

Dairy-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A whole-day chicken noodle soup that builds its own golden broth while you get on with your life — bone-in chicken breasts turn fall-apart tender, then wide egg noodles go in at the end. Five minutes of chopping is all the work you'll do.

Ingredients

For the broth

1 large onion, peeled and left whole
2 large carrots, peeled and sliced
1.5 lb bone-in, skin-on chicken breasts (2 to 3)
2 tbsp chicken bouillon powder (or 2 tsp chicken base)
1 tsp salt
0.5 tsp black pepper
8 cups water
2 bay leaves

To finish

4 oz wide dry egg noodles (about 2 cups)
0.25 cup fresh parsley, chopped

Instructions

Put the whole onion, sliced carrots, chicken breasts, bouillon powder, salt, pepper, water and bay leaves straight into the slow cooker. No browning needed — just make sure the chicken is submerged.
Cover and cook on low for 8 hours, or on high for 4 hours, until the chicken is completely tender and pulls apart easily.
Lift out the onion and bay leaves and discard them. Move the chicken to a board, strip off the skin and bones, then shred the meat with two forks.
Return the shredded chicken to the cooker along with the egg noodles. Cover and cook on high for about 1 hour, until the noodles are tender.
Taste the broth and add more salt and pepper if it needs it. Ladle into bowls and scatter chopped parsley over each one.

Chef's tips

Bone-in, skin-on breasts are what make the broth taste like it simmered on the stove all day — boneless meat will work, but the soup will be noticeably thinner in flavour.
If you're planning on leftovers, cook and store the noodles separately; they keep drinking up broth and turn soft overnight.
A squeeze of lemon or a splash of white wine vinegar stirred in at the end sharpens up a broth that tastes a little flat.
Skim any fat from the surface with a spoon before serving if you want a cleaner-looking soup.

Nutrition (per serving, estimated)

163calories

21gprotein

11gcarbs

4gfat

Estimates only — values vary with brands and portions.

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