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 really suffered in the slow cooker area, 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 to just buy the $20 el-cheapo but after reading Amazon and other reviews there appeared to be a signification difference with 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 converter 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 a 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 wont 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 4 serving recipe. You can cut in half easily but really you want a few left overs don’t you…
Peel and cut two carrots into medallions, a medium onion chopped and slice two stalks of celery.
Trim and cut 2 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 previous instruction.
April 7 2016