Slow Cooker Chicken Noodle Soup — Damn Delicious

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Slow Cooker Chicken Noodle Soup

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

It’s finally starting to feel like Fall here as I wore my very first scarf of the season.

It was, of course, 67 degrees F out.

For us, that’s cold.

That’s sweater weather.

And chicken noodle soup weather.

My favorite bit about this though?

The broken spaghetti noodles.

Now you can really use any kind of pasta to your liking.

Traditional chicken noodle soup must have spaghetti.

I don’t know what it is.

But spaghetti just makes it that much better.

Slow Cooker Chicken Noodle Soup

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 8 hours 30 minutes

Total Time: 8 hours 45 minutes

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 8 ounces spaghetti, broken into thirds
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
  5. Stir in lemon juice and parsley.
  6. Serve immediately.

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233 comments

How about some recipes with fewer ingredients…..Maybe like 5 to 7 instead of like 13 for the chicken soup…..
I’ve asked before but haven’t seen much yet.

I think you better stick with the canned version of chicken noodle soup if the ingredient list intimidates you.

Nope just honest I think. Lmao

I think it’s just hard to make good soup with that little ingredients. I cut lots of steps wen I make soup. I used costco canned chicken breast and costco. Chicken soup base..i throw in an apple for sweetness and bobs steel cut oats for thickness. You can play with any recipe to make it as little work as yu want. As long as yu have chicken, celery ,onions, salt and pepper yu got soup

Thank you for your suggestions instead of being rude like some prefer being. Smh

If you use steel cut oats, do u know what gotta s? Love, love it but in my part of town no one has heard of steel oats.

She’s a troll! I love the way people will read all the way thru a recipe then make some rude comment! Obviously she couldn’t of took a quick glance and realized there was too many ingredients and just move on! Lea you need to get a life beyond being critical of others. Recommendation..Progresso chicken noodle soup if more than 5 to 7 is overwhelming! Ugh..

JLJOHNY, you say that you don’t like others who criticizes others, yet, you are doing exactly the same thing. She was far from rude, you guys need a chill pill. She was just asking if there was a simpler way to make this, or if there was other recipes that she could recommend to her: I’m not sure how you misunderstood her. Seriously, she but was being blatantly obvious. And I’m sorry if you cannot handle people asking for different types of recipes then maybe she’s in the wrong business, maybe she shouldn’t have a blog about cooking and food.

So quick question JLJOHNY if someone commented that they dislike 4 of the ingredients and asked if she had any other options for the recipe you would call them a troll? And accuse them of not having a life beyond being critical?
If someone was allergic to something in this recipe you’d call them a troll and tell them to get a life other then being critical, too.

Clearly, you need to take your own advice, and get a life beyond being critical of others…

I just omit the thyme, rosemary and bay leaves. Personally I prefer the soup less woody anyway. Up the pepper a bit and taste for salt befor seasoning. Bam, three less ingredients. Plus, you can omit the parsley without a problem.

I love your answer. Right on

Someone could be asking because they have to eat on a budget and can’t afford to cook with a lot. I prefer recipes with fewer ingredients as well due to my budget constraints. If they follows this blog a lot and are noticing a trend, I don’t think it’s wrong for them to share their opinion about what they’d like to see.

1.chicken
2.chicken stock
3.pasta
4.celery
5.carrots
6-7, if you’re daring. salt and pepper

boom chicken noodle soup. not difficult, just no flavor, no depth or complexity.

this recipe is the blogger’s take on chicken noodle soup. you think it’s too complex? adjust it. don’t hate on a recipe because you think it’s too complicated.
and if you don’t see what you want on the internet?
get off the internet and into your kitchen. experiment, create, enjoy. it won’t be easy, but nothing in life is.

Lol right on Ashley

This is not a complex recipe. It’s an easy version of the standing and skimming version of Mom’s chicken soup! May I suggest you buy a supply of Campbell’s Soup and before you put it in the microwave add a pinch of thyme.

When I rushed I use frozen mixed vegetables, frozen onions, frozen celery. Simmer the chicken in water with salt and herbs and add frozen veges after shredding the done chicken. Still takes the long simmer time to get chicken tender. Can even add frozen brown rice.

So let’s be clear. This is not a review of whether or not the recipe is good as written but of how many ingredients are listed? And you also think that the author of this blog ought to tailor recipes to meet your individual needs? If so, I whole heartedly agree with the other commenter…buy a can of soup and stop commenting about how many ingredients are listed in a recipe. Maybe this isn’t the food blog for you!

I agree with you Cindy.

They have a chicken soup recipe with about 5 ingredients on the back of the sawansons broth! 🙂

I actually think this recipe looks really simple and am super excited to try it tomorrow!

I’ve made chicken noodle soup with chicken, chicken broth, rice, noodles. Salt and pepper to taste. Maybe carrots. It tastes just fine.

Google works well for finding different recipes. Less is better for me.

Put the two recipes side by side do a taste test then tell me which one you would fix/eat the next time. By the way when you do this test and pick this recipe just dump the 5 ingredient one into the other. It will still.be better and nothing wasted.

I am sorry but it seems like you are not asking but demanding. The blogger made the effort and took her time to put this recipe together to make it available to everyone free of charge and you come here with this entitlement behavior when you should be grateful. If you want a recipe with less than five ingredients then you should try another blogger that offers that option. I am making this recipe today and am excited to try it.

Splurge on the herbs if you buy them dry they are far less expensive, you get plenty of herbs leftover, and a lot of recipes call for Rosemary, thyme, or bay leaves.

Does it take more in fresh herbs then dry im using fresh abd already cooked chicken

The ratio for fresh to dry herbs is typically 3:1.

What color onion did you use.

White or yellow should work just fine in this recipe.

I tried the recipe for work and everyone loved it. Had never tried lemon juice in my chicken noodle soup before. It truly enhanced the soup to a new level and neutralized the onion flavor. My family loves it too. I thought the ingredients were perfect since I already use a lot of celery, onions, carrots, etc., in my soup! Give it a try and if you don’t like it, you can try the Campbell soup option!

I’ll help out…… Trader Joe’s has a mirapoix, onion, celery and carrots already diced in a plastic for 2.99…super time saver…I consider it one item!
Rôtisserie chicken, cut up or torn
2 boxes chix broth
Seasonings
Bag of egg noodles

Well Sandra you seem to be the nice one out of all this. All those comments were so unecessary, life is too short to be mean, seriously the poor woman was probably time poor or something, never judge people. I put packets of chicken noodle soup in mine for extra flavour as well.

This is Chungah’s blog and her recipe. She obviously shared this version of chicken soup because it’s what she likes. Why would we want her to write up anything else? If the commenter was time-poor, she would have been better-served to look for a shorter recipe elsewhere. It’s not the blogger’s or other commenters’ jobs to find her a more basic recipe.

You can leave out the thyme and rosemary. I suggest chicken parts with bone in it. The marrow from one gives it a lot of flavor and healthy when your sick with cold or flu.

Good lord it’s some spices and vegetables. Ot asking you to build a nuclear warhead!!

Hi, I just read this recipe and finally yes spaghetti noodles would be better,if it helps for the dried spices, I used an Organic Italian blend (lol) in a bottle much easier and very tastie..I also use it in my beef soup.I wont be adding lemon, the only concern I have is this is for me and another family..so if it is not served immediately will the noodles get mushy overnight ??

My noodles always seem mushy the next day. I like to cook them separate and add just enough for however many servings last thing. I love spaghetti noodles in my soup, but egg noodles seem to stand up better.

Simmer chicken with bones in (like an 8 pack of drumsticks or thighs) in more than enough water to cover it, like almost a gallon. Also throw in a quartered onion. Simmer for 1.5-2 hours on a pretty low temp (like 3-4 on my stove) with the cover on. At the end of the cooking time, take out the chicken and onions. Mash the onions and add those and some tiny pieces of chicken back into the broth. Add salt and pepper to taste. Usually takes LOTS of salt. Cook Amish style noodles in another pot. Drain and put the noodles and most likely more salt into the broth. Simmer on low for 20-30min. Voila! That took chicken, onion, water, salt, and pepper and will make the most homemade tasting chicken noodle soup there is!! (Eat the cooked chicken meat as is or make chicken salad or use in casseroles.)

What about… 1 kg of chicken wings.. chicken noodle soup packet mix.

Cut the chicken into 3 pieces and discard the tips only. Put the rest into a pot of boiling water with packets of noodle soup. I usually use about 4 pots per kilo of chicken or to taste

Cook until meat falls off Bone and that’s it

Add 2 minute noodles for extra thickness…

This looks amazing! I can’t wait to try this recipe – I may have to put it on my meal plan for next week.

Love your blog, btw. I always looks forward to what great recipes you come up with. (Especially the ones that have like 13 ingredients…) 😉

Would I be correct in assuming that if you omit the noodles, you can freeze this soup and only add the noodles when you reheat it?

Fabulous to know that!

So you cant freeze these noidles thats hat was going to do

Also what if i already have cooked chicken

Donna, this recipe is tailor-made for uncooked chicken, letting the crockpot do all the work for you. If you already have cooked chicken, it may not be suitable for this recipe.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Thanks for the recipe! My daughter just asked for this soup. I appreciate that your recipes are easy and tasty. Never too much work and always approachable 🙂

Hey Lee Rappaport – good recipes use real ingredients. These are simple and easy to find items. You can always leave things out-soup is very forgiving. You could omit the celery, lemon, and parsley and it would still be great I’m sure.

This recipe is going to be on heavy rotation this fall/winter. Thank you for sharing!

xx Allison
alwayseatdessert.com

Love using my slow cooker! Love your recipes! This soup will be excellent for Sunday football day!

Don’t add the dried or fresh herbs…… less ingredients .

Chicken Noodle Soup
1 chicken
1 noodle
1 gallon water
1 piece of celery
1 carrot
Put all 5 ingredients in pot, boil and eat!

Perfect! Fewer ingredients do not necessarily make a great recipe, Just sayin

Yum! Yay for fall!

What type of CrockPot do you have? Have you had it a long time? I’m having a hard time trying to choose one based on reviews. Thanks, Janni.

But your recipes always call for a 6 qt slow cooker – can we just put them in a 4 qt? That’s why I haven’t made any of your slow cooker ones, tbh. I have a 4 qt Crock Pot.

Yes, you can still use a smaller slow cooker if the ingredients are reduced accordingly.

I have a 5qt. I used one pound of chicken breast (2 small breasts) and less water. I ended up adding more water anyways.

I LOVE LOVE LOVE your blog. I’m slowly making my way through all the recipes! My favourite so far is the Lemon Butter Chicken. So good!

Just wondering if you think we can use ground turkey for this soup recipe.

Yes, absolutely, but cooking time may have to be adjusted as needed.

Try a can of chicken noodle soup. One can, one pan.

NOPE!! Lea would also have a spoon, bowl, ladle to get the soup out of the pan, napkin, can opener and prob another large spoon to stir the soup..that’s 8 and waaaay too many!!

Enjoy your preservatives and bpa! What the h*ll are you doing trolling a recipe website lol

This soup looks amazing! I need it in my life!

More ingredients = better chicken noodle soup!

Not sure why anyone would come down on soup with ingredients in it…everything in it is something most people that regularly cook just keep stocked. Looks like a nice recipe for a classic meal. And the photography is lovely, as always. You could probably make a canned spam sandwich look yummy.

Looks fab. Why are so many people complaining about the ingredients, there’s really not that many…? Can’t wait to make this for Sunday dinner tomorrow!!

Hi! How would you store/preserve leftovers? Thanks!

Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

This is one of my favorite dishes. Interesting to put in in a slow cooker (:

i love some of the explaintions of some for less ingredients, i like to read thru these cooking blogs–some i print out –some i write out–some i cant wait to get to the kitchen and try out–most times i have all the items to dive right in -sometimes i dont,,sooooo -you cook with what you have—if it dont turn out right —you done it wrong-get the right stuff and give it a shot—you might enjoy…..ps i really enjoy your recipes–i cook chic. soup from scratch–next time i will try the limon juice –thanks

Fewer ingredients do not necessarily make a great recipe, Just sayin

Looks yummy and worth a try ..
I’ve always had problems cooking pasta in the soup it becomes mushy ..
will it be ok to cook it separate and add the soup to it ??

Can you cook this on high? If so, how many hours?

my question exactly! 🙂 thank you and can’t wait to try this

Cooking this soup in my crock pot right now! (Accidentally put 1 teaspoon of rosemary & thyme so hopefully its fine.) Im really looking forward to having a warm bowl of soup tonight! (:

No need to cook the chicken ahead of putting it it in the crock pot? Do you cut it up first? Thanks!

The chicken is cooked in the slow cooker for 6-8 hours.

Hi just to clarify, you cook the chicken and all the other ingredients (expect pasta) together in the same crock pot for 6-8 hours?!

Thank you for this recipe! Looking forward to trying!

How do you make the broth look clear. I made it today, but there’s all kind stuff floating around. I imagine is fat from the fat of the chicken. Do you do anything to the chicken before putting it in the slow cooker?

You can skim the fat as needed.

My older sister, who is an awesome cook, told me to not allow the chicken broth to come to a hard boil, …it will then be much clearer.

Made this soup tonight and wow, very yummy and so easy. Big hit.

I made this last night. I cooked egg noodles on the side instead of putting noodles in the slow cooker. I also added more carrots that it called for and added a chicken boullian cube. My wife had two bowls and she is not a big soup eater. We loved it.

What do you do with any leftovers? Do you freeze them? Thank you!

Yes, you can freeze without the noodles.

This recipe was easy and perfect! I made it today to eat after trick-or-treating. Everyone loved it and can’t wait to have it again. Love your slow cooker recipes! Thank you!!

Chungah- What is the serving size? Thinking of making this for my diabetic college son and need to know how to divide the recipe into individual servings. Thanks!

Yum, I’m going to make this soup asap. I haven’t used noodles in a very long time because I’m gluten-free. Do you have any idea if gluten free noodles would work? I’m assuming it may get very mussy so I’d probably add them towards the end of cooking time 🙂

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I just made the chicken noodle soup and it’s delicious! Thank you. I was wondering,however, what brand of chicken stock do you use?

I prefer to use Whole Food’s 365.

Best chicken soup I have tried next to the tedious, start with a chicken and some water version. My kids devoured it. It was great the day I made it but 10x better the next day. Love the lemon. You can’t get much easier no matter how many ingredients. Put it all in the crock pot and cook. The chicken falls right apart so little effort in shredding it. This is a keeper. I will be making it for Passover with matzoh balls instead of noodles and save myself about 8 hours of hard labor : )

I made this tonight and it turned out great! I have been searching for a good chicken noodle soup recipe and this one is it:-)

I am going to try this recipe tonight and I have never made chicken noodle soup before so I hope my soup is as good as yours..

I am so pleased to have found your blog! You are very creative, smart and good at what you do! Brava! When I make chicken soup – I always skim it. Is skimming still necessary when using a crockpot? Thank you!

It’s really up to you!

Just found this recipe and it looks delicious. Your noodles look thinner than regular spaghetti (it could be just the camera) so I’m wondering if you did use a thinner noodle. Has anyone tried it with the so called “country noodles”, they
are very wide noodles. Thanks C. for such beautiful photos also. Great job.

Hi! Weird question as I’ve never made any type of soup before.. but I was wondering.. do you use frozen chicken or thawed out chicken? Not entirely sure and I have some frozen chicken in the freezer but I didn’t think I could just chuck that in to cook.
Thank you!

I recommend using thawed out chicken.

What would happen if you freezed it with the noodles?

And do you think you could also cook this with rice?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Everyone needs a chicken noodle soup recipe, and one for the slow cooker is just a “bonus.” Going to pin this and keep it on hand!

Thank you, this was delicious! Also we loved that it was in the slow cooker–it smelled awesome all day. Also, I was able to use my pots for other things while the soup was using none of them.

I now realize that the reason I don’t make chicken soup is because I don’t know what to do with the chicken afterward! You taught me that shredding it and adding it to the soup makes it more like a meal–thank you! We did make some changes–used wide egg noodles and left out the lemon juice. It’s just what we are used to. But I might try some lemon juice in my portion when we have it again tomorrow. Love your recipes. Like you, we just can’t wait for the weather to say it’s time for soup. Last week it was cold, today it’s 80! Will probably make your slow cooker chicken on Friday; there was a sale on new potatoes at Sprouts!

Any suggestion on a substitute for garlic? At the moment, I cannot include garlic in my diet due to the fact that I’m nursing and baby does not react well to garlic. Such a shame, because I love garlic!

You can omit as needed.

Just made it using the required ingredients! Usually alter recipes to my taste, but left this be. As a 68 year old expat living in Europe,,with veggies and meats from everywhere and do much cooking. it turned out great. Only one change,,I cook the noodles alone and ladle the soup onto them. The noodles get less soggy! Plus. I have every kitchen devise known to man which prepping much easier and get to keep my fingers if I forget my glasses!

I make something similar except I brown the chicken before I put it into the pot. Just gives a little bit more of a savory taste. I personally like to use Kluski for the noodles as they don’t tend to get mushy.

I made two big mistakes while making this recipe. I chose penne noodles (which I thought would be fine), but then we poured in the whole bag! I never stop to think about what happens next. So it took a long time to cook… it’s honestly still gummy, but we had to stop the cooking since all the broth is gone. So lots of gummy noodles and no broth. =( I’m so silly. Next time I’ll stick to the 8 oz. of spaghetti. The flavor was great though! I love the lemon.

If I got a late start on this recipe for tonight’s dinner, would it be okay to cook it all on HIGH for a few hours instead?

Lol @ less ingredients for soup. When I make chicken soup I use way more ingredients than what’s listed here; soup is not something I make if I don’t actually feel like cooking it; it requires some preparation

Some added suggestions:-

Pumpkin – it adds a richness and so much flavour
Scallion – yes as well as the onion
Scotch bonnet – it’s not as scary as it sounds; put it in with a couple of hours to go it imparts so much flavour, just don’t let it burst. It will turn a good tasting soup to something that is amazing

I have a whole chicken, would you follow the recipe exactly or cook chicken before putting all other stuff in?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Can I use different noodles? Maybe like an egg noodle.

Yum it was really good, loved the spaghetti, never knew it was so perfect for soup, will make this again!

Omg looks delicious! I just unboxed my new crock pot and found your blog. Food looks amazing and recipes straight forward. So excited to try them! Thanks for sharing them!

I made this for dinner tonight. I started it about 4 hours before we were going to eat. It was so quick and easy to assemble and put together. I used fresh lemon juice from the squeeze bottle instead of a fresh lemon. It turned out awesome. I kept all the ingredients the same. I added extra carrots and celery only because that’s what I like. I used a little over two pounds of chicken breast. The house smells amazing while it was cooking. I recommend this recipe.

Okay to use canned chicken broth as opposed to stock? I think only slightly different?

And use raw chicken, correct? Thanks in advance

Two of my three kids have colds now and am planning on making this soup for them – looks so darn good and comforting!

I may use some leftover (frozen) Thanksgiving turkey and “better than bouillon” brand turkey or chicken base because I have it on hand.

Can’t imagine leaving out any of the ingredients from the original recipe – would be a pretty bland soup without the seasoning/herbs. I suppose you could purchase some savory/seasoned chicken broth for a short cut…

I have enjoyed so many recipes on “Damn Delicious” – think I’m going to purchase the cookbook very soon!

I made this recipe yesterday but with Turkey tenderloin instead of chicken breasts (didn’t have chicken breasts on hand). AWESOME on the first day – better on the second day. Thanks for sharing.

Next recipe of yours I’m making is the English Toffee – another A+ recipe 🙂

I love all your recipes!! Can I make this on stove top? Will it still be flavorful? I’ve got a sick child and need it in a hurry. She doesn’t like my traditional chicken and dumplings.

I am trying chicken noodle soup for the first time in the slow cooker. I got 2 split breast and 2 bonless skinless thighs to toss in because thats what I had. The rest of the recipe I followed as written. I didnt have dried rosemary but I did have fresh so chopped that ip and threw it in with just a pinch of fennel because I love the flavor. I put the crock on high for 2 hours then will turn it down to low for the rest of the time. I’m hoping it turns out good for my first time.

Hello! I can’t wait to try this recipe! Although we love chicken stock, we don’t eat actual chicken. How long would I cook this in the slow cooker (or Dutch Oven!) without having chicken meat in it? Thank you very much!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Can I cut the time if I use already cooked chicken? This looks
Delicious and I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them.

Super good! Especially the next day! I used boneless skinless thighs instead and the meat stayed very moist. Also, I added about two cups more broth at the end. I like a lot of broth. I will be making this a lot this winter! Thanks for the recipe….so easy!

I’m making it right now. Wish me luck!

So my grandmother used to make homemade chicken noodle soup for me when I was sick as a child, and I’ve been searching for something like it since she passed away a few years ago. Your recipe tastes exactly the same, especially with the spaghetti noodles! Thanks for bringing back a ton of childhood memories with this one 🙂 Your recipes are always my favorites!

Thank you for this recipe. The noodles went really well with the soup. Thanks again.

This was a great (and suuuuper easy) recipe! Loved it!

My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup.

My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup.

Just made the Garlic Parmesan Chicken with 2 large chicken breasts. Which was very good. Had one breast left and no potatoes, but had sauce left and decided to keep it and make the chicken noodle soup. So added mixed veggies, and left out all the salt, and added the other stuff and dumped it right into the left over sauce from the garlic parmesan. Haven’t finished cooking it yet but looking good and smelling great! Thanks for the recipes.

This looks like a great soup recipe. But if you really want a cold-buster, I recommend adding a lot of fresh ginger, minced or finely sliced. The ginger/garlic/lemon/chicken/salty stock combo will knock the socks off those nasty old cold germs and make you feel warm and loved just like mom used to do.

It looks like it would freeze well, also, which is a must in my one-person household. Have you tried freezing it?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I make this recipe every week for lunch at work. I do add a few more veggies and use orzo pasta instead but this is really a great chicken soup recipe.

Chungah
I made the soup on Saturday morning and let me tell you it was fabulous! Forget all of these comments of the people that do not want to take the time Or “the extra steps’ as that is what make it amazing. I happened to have on hand fresh Thyme, and parsley and had the rosemary was fresh but dried. Where I live it is nice to have crock pot dishes that last a , couple of days. I use a 10 qt. crock pot, so therefore I increased the chicken the seasoning, the vegetables to where it looked like I had enough, (also added mushrooms and fresh peas) I also because I was using “old fashioned Grandmas fresh e noodles from the freezer section of our grocery) so I put another r2 quarts of chicken broth. I have made chicken soup forever but have never had with spaghetti noodles, it is really good?
I wanted to be able to have enough extra to freeze (because it is a wholesome easy dinner after a long days work) , but not this time! . Thank you for the fabulous recipe

Loved this recipe! Used it as a guideline as I am gluten free so no pasta for me. I subbed the pasta for short grain brown arborio rice (I put this in from the start). I also subbed the thyme for dried rosemary as I did not have any thyme, added some Trader Joe’s Everyday Seasoning and extra garlic. I did not have any chicken broth handy so I used 3 veggie stock cubes. Also subbed celery for frozen peas. Cooked for 8 hours and it came out great! Super thick almost like a stew and very flavorful. Will definitely make again!

My friend made this soup and it was delicious , so much flavor , Best chicken noodle soup I’ve had in a long time . Can’t wait to make it in the next few days , just got back from grocery store and purchased all the ingredients . Yum

I’m reading all this gibberish about this recepie and stuff. I’m just looking for a good recepir for home made chicken soup and this one sounds absolutely fantastic. Who cares is there is a lot of ingredients; that’s what make food a delight to consume. People are just looking for an easy way out for good food. Take it back to the basics and have fun with ingredients and seasonings. For those people who complain about this recepie being too hard, grow up. Learn to love the art of cooking and quick being in such a damn rush.

Anyone try potatoes instead of spaghetti? Thoughts?

Super easy. Added more salt at the finish. More carrots next time.
Loved it.

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