An ultra simple slow cooker recipe for chicken noodle soup. Sized just right for a small crock pot. Bring on the cold season; I’m ready now.
I have a new “for two” toy, a Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker. I have not suffered in the slow cooker area, and I have an excellent All-Clad (6 1/2 qt) and a round 6 qt. West Bend. These are great for general cooking, and most recipes are fine in them, but they are a bit big for “cooking for two”. I want to be able to test smaller recipes and not eat left-overs for days. I initially was going just to buy the $20 el-cheapo but after reading Amazon and other reviews there appeared to be a signification difference with the location of the heating element and control. Since it will last for years, a few dollars more is worth it.
I wanted simple, really simple. No precooking things and no taking the chicken out of the pot to cut it up. I again read multiple recipes, but I ultimately used my wife’s recipe and converted to a crock pot.
A very nice chicken soup.
Notes: The recipe as stated in very good. I like a lot of meat and veggies in my soup. If you want more of soup with lots of broth, add another 14 oz can of chicken broth. Most of you will want the extra broth. If you want a lot of noodles, add the can of broth plus 1/2 cup more of noodles. Don’t add the extra noodles without the broth or you won’t have any broth left.
You can cook in a larger crock pot, and you could double the size if using the larger crock pot. I only cooked this on low. Most crock pot recipes cut the time in half if cooked on high. I’m not convinced that would work here. The veggies took the whole 4 hours, and I don’t know the effect on the timing of the noodles. If you try it, please comment the results.
This is a four serving recipe. You can cut in half easily, but you want a few leftovers don’t you.
Peel and cut two carrots into medallions, a medium onion chopped and slice two stalks of celery.
Trim and cut two skinless boneless chicken breast into cubes.
Add the chicken and veggies to a small slow cooker (3 1/2 qt.). Add 1/2 tsp of salt and pepper. 32 oz of chicken broth or stock. And one bay leaf. Add 1 – 14 oz can more broth if you want a lot of liquid in your soup. Most of you will want this extra broth.
Cook on low for 4 hours. After the first 3 hours, add 1 1/2 cups of dry noodles and let cook the final hour. If you like a lot of noodles, add another 1/2 cup of noodles BUT do not do this without adding the more broth from the previous instruction.
July 3, 2016