Slow Cooker Chicken Noodle Soup Recipe

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A hearty chicken soup that is easy to make. This soup will taste great and help warm you up on those cold nights.

Slow Cooker Chicken Noodle Soup (+)

Directions

Clean the celery and peel the carrots. Then cut them into slices, keeping them consistent in size.
Place the carrots and celery in the bottom of a 5 quart slow cooker. Cut the onion into slices and lay them on top of the carrots and celery.
If a whole chicken was purchased, cut it up into pieces. Clean the chicken and remove the skin and excess fat.
Place the pieces of chicken on top of the vegetables. Sprinkle the salt, pepper and basil over all of the chicken.
Pour the water over all the ingredients in the slow cooker, cover and turn the slow cooker on high. Cook for an hour and then turn the cooker down to low and cook for an additional 6 to 8 hours. Or, cook on low for 8 to 10 hours.
Check for doneness after 6 to 8 hours. Vegetables should be tender when poked with a fork and the chicken should be done.
Check chicken doneness. Internal temperature should be 180°F for the dark meat and 175°F for the white meat. Or, if pierced with a fork the juices should run clear.
If chicken is done, carefully remove it from the slow cooker so it does not come off the bones.
Add the uncooked noodles to the slow cooker with the vegetables and broth. Cover and cook an additional 15 minutes on high. Do not overcook the noodles or they will turn mushy. They can also be boiled on the stovetop and added just before serving.
While the noodles are cooking, remove the meat from the bones and cut into bite size pieces.
When the noodles are done, add the chicken pieces back in the slow cooker. This is a fairly dense soup, so if more liquid is preferred, just add some hot broth to the slow cooker.
Cover and cook until meat is thoroughly heated and then serve.

Container: 5 quart slow cooker

Prep Time: 1 hour

Cook Time: 6 or more hours

Servings: 6

Enter desired servings:

Ingredients

-		2 stalks of celery
-		3 large carrots
-		1 medium onion
-		2 teaspoons salt
-		1/2 teaspoon pepper
-		3 pounds whole or cut up broiler/fryer chicken
-		1 teaspoon dried basil
-		3 cups water
-		16 ounces noodles, uncooked