#Slow cooker chicken noodle soup how to
#Slow cooker chicken noodle soup skin

I only add 1 1/2 teaspoons of salt but I try to lead a low-sodium lifestyle. Like a lot of broth? Use 8 cups of liquid instead of 7. When making chicken noodle soup, I believe you should use ingredients that you have or can easily find. If not wide egg noodles, other suggestions include farfalle, spaghetti, linguine, penne, fettuccine, fusilli, or orzo. In other words, you can use your preferred noodle in this soup. As with most of my recipes I encourage you to use the ingredients that works for you.

#Slow cooker chicken noodle soup skin

When the chicken noodle soup is done cooking, the bones should slide out easily and the skin should pull right off. If you’re using skin-on or bone-in chicken, don’t worry about it getting messy. Whatever cut of chicken you use, cook the chicken until it shreds easily. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat. Thighs work well because dark meat in general tends to have more flavor and is less likely to overcook. Having said that, you can use your preferred cut of chicken whether it’s bone-in or boneless, skin-on or skinless. I like to use boneless, skinless chicken breasts or thighs for this chicken noodle soup recipe. With the Instant Pot, it’s a little more work because you sauté the vegetables first, but it’s still easy to make. I think it depends more on convenience or which appliance you have/prefer to use. Having made it both ways, I can honestly say that I don’t have a preference when it comes to taste. Of course if you’re crunched for time, you can make this in your Instant Pot too. I still consider this chicken noodle soup a good set-it-and-forget-it slow cooker recipe. Yes, the noodles are added later but they don’t take long to cook. You add everything, stir, and let it cook. I love the simplicity of making chicken noodle soup in the slow cooker. Cook on the warm setting 10-15 minutes or until pasta is tender. Stir the shredded chicken back into the pot along with the uncooked pasta.

Remove chicken from the pressure cooker.

Natural release pressure for 10 minutes then manually release the remaining pressure.

Set high pressure and cook for 20 minutes.

Stir in the remaining ingredients EXCEPT the uncooked pasta.

If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add garlic and cook an additional minute.

Add the celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft.

Turn on the Instant Pot and select sauté.

Add the pasta noodles and cook on HIGH an additional 10-20 minutes or until noodles are soft.

Remove chicken, shred & add back into the slow cooker.

Add all ingredients EXCEPT for the noodles into the slow cooker.

#Slow cooker chicken noodle soup how to

When ready to use, defrost in the refrigerator overnight and reheat in a saucepan on the stove over medium heat.Before How To Make Chicken Noodle Soup In The Slow Cooker To freeze, allow soup to cool to room temperature then freeze in one or two portion containers.Soup keeps for 5 days in the refrigerator and up to 3 months in the freezer.If fresh thyme is unavailable, ¾ teaspoon dried thyme may be substituted.Stir in lemon juice and serve hot, garnished with parsley, if desired.Cover and cook on low for an additional 30 – 40 minutes. Return shredded chicken to the pot along with the uncooked egg noodles.Remove chicken breasts from the pot and shred with two forks.Pour in chicken broth and season with salt, red pepper flakes (optional), and a few generous grinds of black pepper to taste. Place the chicken breasts in the bottom of a 6-8 qt slow cooker and top with the carrots, onion, celery, garlic, thyme, and bay leaf (optional).6-ounces (171g) extra wide egg noodles (dry).½ teaspoon crushed red pepper flakes (optional).8 cups (1920g) low sodium chicken stock.3 large (198g) carrots (cut into rounds).

2 lbs (908g) boneless, skinless chicken breast.Nutrition Facts: 246 calories / 21g carbs / 31.5g protein / 4g fat Whether you’re under the weather or in tip-top shape, this is the soup for you! Who needs the canned stuff when you can sit down to a warm bowl of homemade soup at the end of a long day? Slow cooking the chicken in stock creates a flavorful, double-concentrated broth with a richness that can’t be beat.