Slow Cooker Chicken-Vegetable Noodle Soup Recipe2021-04-08
- Cuisine: Jewish
- Course: Main Dish, Soup
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat0 g
Unsaturated Fat1.5 g
Slow cooker chicken-vegetable noodle soup recipe. This easy slow cooker chicken-vegetable noodle soup is a warm, comforting staple that’s a great way to use up leftover vegetables.
What is Slow Cooker Chicken-Vegetable Noodle Soup?
Slow Cooker Chicken-Vegetable Noodle Soup is a hearty soup that can be served as an appetizer or a meal.
The soup starts with whole chicken and vegetables, which are cooked in the slow cooker until they are tender. The vegetables are then removed from the pot, leaving behind the chicken and broth. The remaining ingredients – noodles, celery, onion, salt, and pepper – are added to the pot of broth and cooked until they reach the desired doneness.
This recipe is easy to prepare with just one pot to wash!
5 Amazing Use Cases for Slow Cooker Chicken-Vegetable Noodle Soup
Slow cookers are one of the most popular kitchen appliances on the market right now. They are a great way to make hearty, comforting dishes in a fraction of the time.
The following recipes will show you how to make some delicious and healthy slow cooker chicken-vegetable noodle soup.
1) Slow Cooker Chicken-Vegetable Noodle Soup with Quinoa
2) Slow Cooker Chicken-Vegetable Noodle Soup with Brown Rice
3) Slow Cooker Chicken-Vegetable Noodle Soup with Zucchini
4) Slow Cooker Chicken-Vegetable Noodle Soup with Kale and Garlicky White Beans
5) Slow Cooker Chicken-Vegetable Noodle Soup with Lentils
Slow Cooker Chicken-Vegetable Soup with Endive Recipe
This hearty soup is so simple to make but tastes incredible! Elegant and extremely tasty!!!
Makes 6 servings
Ingredients: 1½ quarts (1½ L) low-sodium fat-free chicken broth or chicken stock, 1½ pounds (720 g) boneless and skinless chicken breasts, cut into cubes, 14½ oz (435 ml) can diced tomatoes, undrained, 2 red potatoes, peeled and diced, 1 large yellow onion, peeled and chopped, 1 rib celery, 1 large carrot, peeled and chunked, 2 large cloves garlic, peeled and minced, 1½ teaspoons (7 ml) dried marjoram leaves, 1/2 teaspoon (3 ml) dried basil leaves, 1/4 cup (60 ml) uncooked orzo, 4 cups (1 L) coarsely chopped curly endive, salt and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except orzo, chopped endive, and seasoning. Mix well. Cover the cooker and cook on a low-heat setting for 6-8 hours, stirring orzo and endive during the last 20 minutes to cook.
Turn off the slow cooker and open the lid. Season chicken-vegetable soup with salt and black pepper. Stir well. Ladle soup into soup bowls. Serve hot.
Slow Cooker Chicken-Vegetable Noodle Soup Recipe
You may also like Chicken Noodle Soup or Shrimp-Stuffed Endive Leaves
- 8 cups (2 L) chicken broth
- 1/2 pound (240 g) boneless and skinless chicken breast, cubed
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary leaves
- 1 teaspoon balsamic vinegar
- 4 oz (120 g) cooked noodles
- salt and freshly ground black pepper, to taste
In a 6-quart (6 L) slow cooker, combine all ingredients, except noodles and seasoning. Stir well.
Cover the cooker and cook on a high-heat setting for 4-6 hours, adding noodles during the last 20-30 minutes.
Turn off the slow cooker and open the lid. Season soup to taste with salt and black pepper. Stir well.
Ladle chicken-vegetable soup into soup bowls. Serve hot.