Easy Crock Pot Chicken Noodle Soup Recipe
- Yield: 10 soup bwols
- Servings: 10
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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- 1 stewing chicken,cut up
- 12 cups (3L) water
- 2 cups sliced carrots
- 2 cups whole kernel corn
- 3/4 cup chopped yellow onion
- 1 teaspoon dried marjoram leaves
- 1 cup frozen peas,thawed
- Country Noodles (recipe follows),cooked
- 1/4 cup chopped fresh parsley
- salt and freshly ground black pepper.to taste
- For Country Noodles
- 1 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1/4 teaspoon salt
In a crock pot,combine chicken,water,carrots,corn,onion and marjoram. Cover cooker and cook on low-heat setting for 6-8 hours or until chicken is tender.
Remove cooked chicken from crock pot.Transfer to cutting board. Cut meat into small pieces and return to crock pot. Cover and cook on high heat setting for a further 30 minutes,adding peas,noodles and parsley during last 5 minutes.
Turn off crock pot. Season chicken noodle soup with salt and black pepper. Stir well. Ladle into soup bowls and serve immediately.
For Country Noodles: Place all-purpose flour on medium cutting board. Make a well in center and add beaten egg,water and salt.
Using a fork,gradually mix flour into egg,until dough is formed. Knead dough on floured surface until smooth. Cover and set aside.Let dough stand at room temperature for 1 hour.
Roll dough on lightly floured surface to 1/8-inch thickness. Loosely roll up dough and cut into 1/4 -inch slices.
Unroll noodles and cook in a large saucepan of boiling water until tender,for 3 minutes. Using a colander,drain noodles. Use for chicken noodle soup.