Crock Pot Chicken Noodle Soup Dairy Free Recipes

CROCK POT CHICKEN NOODLE SOUP

Steps:

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

CROCKPOT CHICKEN NOODLE SOUP

Steps:

• Place the chicken, onions, carrots, and celery in a 6 quart crock pot.
• Add in the seasonings.
• Stir together the flour and water in a medium size bowl.
• Pour this mixture into the crock pot.
• Add in the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and then stir in the frozen noodles.
• Cover and cook on low for 1 hour or on high for 30 minutes until the noodles are cooked through.
• Serve warm and enjoy!

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. 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. Remove chicken from the slow cooker and shred, using two forks. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Stir in lemon juice and parsley. Serve immediately.

CROCK POT CHICKEN SOUP (GF, DF)

Steps:

• Add your carrots to the bottom of the crockpot. Then add the other veggies. Last, place the chicken on top. Add your pepper and thyme.
• Fill the ceramic bowl with filtered water until you come to about 1/2 inch below the rim.
• Start soup out on HIGH until the contents become very hot. Then turn down to LOW and cook for 4 to 6 hours or until vegetables are tender and chicken will fall off the bone.
• Cook soup on LOW for 8 to 10 hours or until vegetables are tender and chicken will fall off the bone.
• Add salt to taste.
• Remove chicken from soup. Clean the meat from the bones and discard the cartilage, skin, and bones. Store the meat separately.

CROCK POT CHICKEN NOODLE SOUP - DAIRY FREE

Steps:

• Place all ingredients except noodles in the Crock Pot.
• Cover and cook on low for 5 to 6 hours.
• Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.
• Cook another hour or until noodles are done (about 1/2 hour on high).

CROCK POT CHICKEN SOUP RECIPE

Steps:

• Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
• Cook on low for 6-8 hours.
• Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

CROCK POT CHICKEN NOODLE SOUP

Steps:

• Dissolve bouillon in water, Pour into slow cooker. Add remaining ingredients, mix well and cover. Cook on low 4-6 hours.