Post on Life After Laundry contain affiliate links. These links are there for your convenience. They do not effect the cost for you, but provides a small commission, which helps keep the creative content coming!
Just in case you are not familiar with my “Cooking From Scratch” Challenge. Here is a quick overview.
I started it after being frustrated with how many recipes out there call for convenience foods like Cream of chicken soup, Bisquick, and so on. I wanted to start a collection of recipes that didn’t use those ingredients, but were still family and budget friendly. Some of the recipes are my own, and others are ones that I have found and tested. I wanted to help those that might be frustrated with the same thing. Whether you choose not to use those ingredients for health, allergy reasons or the sheer joy of cooking with real ingredients, this is a place you can come.
I don’t know what the weather is like where you are, but at my house it’s rainy and chilly. Perfect fall weather for a bowl of chicken noodle soup.
I started making this soup about a year ago per my husband’s request. I was a little hesitant. The only chicken soup I had tasted prior, the canned kind, was gross. But this homemade version changed my mind very quickly. One reason to love this soup, is that it’s so hearty. It isn’t your usual brothy, wimpy chicken noodle, it has some substance to it.
Ingredients:
- 1 chicken, quartered (4-5 lbs)
- 3 celery stalks
- 3 carrots
- 1/2 onion
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 2 1/2 cups uncooked egg noodles
Instructions:
- Chop up all your vegetables and place in the bottom on the slow cooker.
- Place your quartered chicken on top, followed by the seasonings.
- Add 3 cups of water to your slow cooker, being careful not to pour it on the chicken and wash your seasoning off.
- Cook on low for 6-7 hours. You want your chicken to be fall apart tender, but you want to pull the chicken out while it’s still in one piece. Other wise you will have a mess of chicken and bones to sort out.
- Carefully take the chicken out. Add your egg noodles to the broth. Turn your slow cooker on high and cook for about 30 minutes or until the noodles are tender. While the noodles are cooking, shred chicken.
- Mix meat back in with the broth and noodles.
- Enjoy your hearty homemade chicken noodle soup!
*You have a couple options with the chicken, you can buy a whole chicken and quarter it yourself. Here is a video that might help. OR you can buy it already quartered up, if you can’t stand the idea of doing it yourself. I have done it both ways depending on what is on sale.*
Sarah @ Will Run for Pasta
So funny, I started making chicken noodle soup at the request of my husband too. I’ve never done the crock pot thing with it though, I’ll definitely be trying that. We had a taste of Fall a few days ago but then it was 90 today, blech! I’m all for Summer but I’m definitely ready for Fall to arrive!!
Brenna
Oh, those husbands. I can’t believe it’s that warm there. My sister lives in Oregon and earlier this spring it was snowing there and 90 here. Hope fall finds you soon.
Rachel @ I Love My Disorganized Life
Brenna, I love chicken noodle soup! This is so easy, too! I always made it in a pot on the stove, never thinking that a crockpot version would be so much easier. Thanks for sharing it on my wall!
Tracy
Looks delicious and as soon and we get some winter weather also, I will be making this!! Thanks for sharing, Brenna!
Carol Ortiz
Hi Brenna! Have you frozen this before? Just curious how the noodles would hold up. Any experience in freezing GF noodles?
brenna
No, I actually haven’t. My husband has wanted me to try it, but there usually aren’t many leftovers. I understand what you are saying about the noodles. Maybe it would be best to freeze it before adding the noodles. Then you could just add already cooked noddles to your thawed broth and chicken when reheating.