Slow Cooker Chicken Noodle Soup
You may or may have not heard, but we have had some really crazy weather here in Texas lately. The lake we live close to has actually started to fill back up, and it has been low for five years or so! There have been tornadoes all around the state and flooding everywhere. It has been a rough week here and also cooler as well. We’ll have sun for a few hours and then the rain comes back. So even though we are usually full force into shorts and flip flops weather by now, I’m actually still pulling out the crock pot to make delicious warm dinners. We recently made this Slow Cooker Chicken Noodle Soup! This is a really, really easy recipe to make. Serve it with some fresh bread, crackers or a salad for a complete meal.
- 2½ lbs Chicken, cubed
- 1 Onion, chopped
- ¾ lb Carrots, chopped
- 6 stalks of Celery, chopped
- 1 tbsp Minced Garlic
- 1½ quarts Chicken Broth
- 1½ quarts Water
- 1 tsp Salt
- 1 tbsp Chicken Base (optional)
- 2 tsp Pepper
- 1 tsp Crushed Red Pepper
- 1 Bay Leaf
- 1 12oz bag Egg Noodles.
- Add all of the items except for the egg noodles into the slow cooker.
- Cook on low for 8 hours.
- Remove the bay leaf and add the egg noodles.
- Cook on low for 45 minutes or until the noodles are tender.
- Turn slow cooker off or turn to warm to keep warm.
When making this Slow Cooker Chicken Noodle Soup, you can cook your own boneless, skinless chicken or use pre-cooked (unseasoned) chicken to save time. Your whole house will smell so good all day long while this is cooking away. My favorite slow cooker to use is this one! It has a locking lid and programmable times. We have several slow cooker recipes that you may want to try. You can look through all of them here!