Hearty Homemade Chicken Noodle Soup
Total TimePrep: 20 min. Cook: 5-1/2 hours
Makes12 servings (3 quarts)
I doubled the recipe. I didn't use the linquine. Instead I used Matzo Balls for Hannukkah. I removed the skin of 8 Chicken Thighs and put them on top of the vegetables. I covered with Chicken Broth and let it simmer on High for 5 hours. OMG Delicision. I didn't use the Cheesecloth. Instead I just put the Garlic, Mustard Seed, and Cayenne right in the crockpot, layered in with the vegetables. The soup had a kick to it but my husband who usually adds hot sauce to his chicken soup, didn't need to. It had a kick to it but it was not too hot. My husband said it wasn't the usually bland chicken soup that I make. It was quick and easy also. I was able to make it during the lunch hour and then let it simmer on high for 5 hours.
For my family, there just wasn't a lot of flavors. It took 6 hours on low and another 2 on high to get the veggies cooked through, though I may need a new crockpot mine is getting up there in years. The things I plan to change is first the fresh parsley to dried, you don't add fresh herbs in a crockpot until the end they will just lose all flavor. Add in some bay leaves and some oregano with it. Pan searing the chicken in some pepper and garlic before adding to the pot for extra flavor. Or using rotisserie chicken or leftovers. Making sure not to add until the noodles are added. Adding the garlic directly to the soup as minced or pressed and not in the spice bag. A half tsp. of white pepper along with the black. And possibly 1/4 tsp. paprika. One plus for this recipe though was the sodium, since I used 4 cans of reduced-sodium and one of regular (yes that is 5 cans, not 4 which I felt it needed). That was one flavor that came through just a hint of salt. Not sure what the mustard seed added to the whole thing.
When I cook this dish I cook it 8-10 hours (all day) When I get home I add the noodles and finish cooking.51/2 is not enough time .
This is the best chicken soup that I have ever made! You need to make this soup. I wouldn't change a thing.
I cooked the soup for 5 1/2 hours. The carrots and celery were still hard. I used free range chicken which is normally very tender , but in this recipe, it became tough. I did like the fact that there was no salt added.
I made this soup and shared with my children (44 and 38) when we were all sick. I made cheddar bacon biscuits and they felt better in a few days...so good, full bodied soup. Loved all the pasta.
This soup makes a lot! It was very easy in the slow cooker and tasted better the next day, of course.
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made this using left-over turkey from Thanksgiving, fast, easy, and delicious.But, I did not use a slow cooker, just made it in a regular pot.
Very hearty tasty chicken noodle. Chicken noodle is not my favorite type of soup but I really enjoyed it. It makes quite a bit, so expect leftovers.