2skinless boneless chicken breasts1 to 1 1/2 pounds and may use thighs
32-48ozchicken brothsee recpe notes
1 1/2cupdry noodlessee recipe notes
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. Add one bay leaf. 32-48 oz of chicken broth or stock. 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.
You may use skinless boneless chicken thighs instead of breasts. You will want 1 to 1 1/2 pounds of either.
If you want shredded chicken, add it not cut up and remove to shred at the three-hour mark and add it back in with the noodles.
We like chicken noodle soup with lots of "stuff." The recipe as written is great. Most of you will want 48 oz of broth in this recipe.
Second, if you are a big noodle person, you can add another 1/2 cup of noodles BUT do not do this without adding the additional broth, or it will absorb most the broth.
This fits nicely in a 3 1/2 qt crock pot. You may use a bigger pot.
With each reheating, the noodles absorb more fluid, so you usually need more borth with each reheating.
To do this on the stovetop, add everything but noodles to a Dutch oven and simmer for 1-1/2 hours until carrots are tender and chicken is 165. If doing whole raw chicken, remove and shred at this point.If using pre-cooked chicken then add at this point. Bring to boil and cook noodles per package instructions.
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