Crock Pot Chicken Noodle Soup With Sweet Potatoes Recipes

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SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

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.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 12

8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves
2 large sprigs thyme
1 bay leaf
Kosher salt
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
6 ounces wide egg noodles (about 4 cups)
1 to 2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

Steps:

  • Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
  • Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
  • While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

SLOW COOKER CHICKEN AND NOODLES



Slow Cooker Chicken and Noodles image

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!

Provided by KathyLP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 8h30m

Yield 6

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Steps:

  • Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
  • When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Nutrition Facts : Calories 311 calories, Carbohydrate 42 g, Cholesterol 92.7 mg, Fat 3.5 g, Fiber 2.3 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 81.4 mg, Sugar 2 g

CROCK POT CHICKEN NOODLE SOUP WITH SWEET POTATOES



Crock Pot Chicken Noodle Soup With Sweet Potatoes image

Make and share this Crock Pot Chicken Noodle Soup With Sweet Potatoes recipe from Food.com.

Provided by BeckyF

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

6 -8 boneless chicken breasts, cut into 1 inch pieces
2 sweet potatoes, peeled and diced
20 baby carrots, sliced into quarters
5 button mushrooms, sliced
1 onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 teaspoon pepper
1 bay leaf
1 (14 ounce) can chicken broth
8 ounces egg noodles, cooked and drained

Steps:

  • Combine all ingredients except the egg noodles in the crock pot.
  • Cover; cook on low for 8- 10 hours on Low, or on High for 4- 5 hours.
  • Stir in cooked egg noodles before serving.

CROCK POT LADY'S CHICKEN NOODLE SOUP



Crock Pot Lady's Chicken Noodle Soup image

Adapted from A Year of Slow Cooking. Sort of wonder if leftover rinds from cheese or cooked tortellini (instead of spaghetti noodles) might be good in this too.

Provided by WiGal

Categories     Chicken

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 14

6 cups water
2 cups cooked dark chicken meat, cut into bite size pieces
1 sweet potato, peeled and chunked
1 cup broccoli, cut into florets
1 small onion, diced
1/2 cup celery, chopped
2 teaspoons chicken bouillon granules
1 tablespoon balsamic vinegar
1 teaspoon balsamic vinegar
3/4 teaspoon kosher salt, estimating
1/4 teaspoon pepper, estimating
6 ounces spaghetti noodles, raw and broken into pieces
4 ounces raw spinach leaves, chopped
4 tablespoons parmesan cheese (optional garnish) or 4 tablespoons asiago cheese (optional garnish)

Steps:

  • Line your slow cooker with a liner.
  • Put water, chicken, all vegetables EXCEPT for the spinach leaves into the crock pot.
  • Stir in the bouillon and vinegar.
  • Salt and pepper to taste.
  • Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
  • 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach.
  • Cover and turn crock pot up to high.
  • Garnish with parmesan and asiago cheeses, if desired.

Nutrition Facts : Calories 378, Fat 9.3, SaturatedFat 2.9, Cholesterol 69.6, Sodium 722.3, Carbohydrate 43.6, Fiber 4, Sugar 3.8, Protein 29.1

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