Chicken Noodle Soup in the Slow Cooker
- 2 carrots sliced (about 1 cup)
- 3 stalks celery sliced (about 1 cup)
- 1/2 yellow onion diced (about 1 cup)
- 2 cloves garlic smashed peeled and coarsely chopped
- 3 1/2 lb. whole chicken some or all skin removed, if desired
- 8 cups water
- 2 – 3 tsp. salt to taste (3 works well if you’re not on a low sodium diet)
- 1/2 tsp. black pepper
- 2 bay leaves
- 1 tsp. dried dill or thyme
- 2 cups fine or extra fine egg noodles (use wheat/gluten-free, if needed) or use quick-cooking farro or barley
- Put the carrots, celery, onions and garlic in the bottom of the slow cooker and lay the chicken on top of them. Add the remaining ingredients except the noodles and cook on low for 6 – 10 hours, or on high for 3 – 4 hours.
- Transfer the chicken to a colander placed inside of a large bowl to catch extra juices and let it cool (if you don’t have time to let it cool, you can work with very clean rubber gloves instead.) Meanwhile, add the uncooked noodles (or farro or barley) to the slow cooker (SEE TIP BELOW).
- Remove and discard the skin and bones from the chicken and shred the chicken meat with your fingers. Return 2 1/2 cups of the chicken to the soup, and reserve and refrigerate or freeze the rest of the chicken for another use.
Calories 251, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 66mg, 22%; Sodium: 654mg, 27%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 2g, 6%; Sugar: 6g; Protein: 20g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!