Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?

Answer 1

chicken noodle soup can be made pretty much however you want...recipe or not. Everyone makes it differently I'm sure. I basically just put together some water, chicken broth (or cubed/powdered bullion), noodles, chopped chicken & whatever vegetables desired, if any. I usually just put carrots & celery in mine. Then add whatever seasonings you want for flavor & let it all simmer in a crockpot for a while until the noodles & chicken are thoroughly cooked...especially the chicken. If you want to add some dumplings in it, just take those pre-made biscuits from the can like you would find at the grocery store & cut into cubes. Making it homemade is always better for you because there isn't nearly as much sodium (salt) & preservatives as you would find in canned soup.....and you can make it to your tastes! Enjoy :-)

Answer 2

Grandma's Chicken Noodle Soup Submitted by: Corwynn Darkholme Rated: 5 out of 5 by 485 members Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Yields: 12 servings "This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!" INGREDIENTS: 2 1/2 cups wide egg noodles 1 teaspoon vegetable oil 12 cups chicken broth 1 1/2 tablespoons salt 1 teaspoon poultry seasoning 1 cup chopped celery 1 cup chopped onion 1/3 cup cornstarch 1/4 cup water 3 cups diced, cooked chicken meat DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. 2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. 3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Answer 3

Crockpot Chicken Noodle Soup
Yield: 10 Servings

Ingredients

3 1/2 lb broiler-fryer; cut up,
-skinned
2 md carrot; peeled and chopped
1/2 c onion; chopped
2 celery stalk; chopped
2 1/2 ts salt (or less)
2 ts dried parsley flakes
3/4 ts dried marjoram leaves
1/2 ts dried basil leaves
1/4 ts poultry seasoning
1/4 ts pepper
1 bay leaf
2 qt ; water
2 1/2 c medium egg noodles; uncooked

Instructions

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.
Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6
cups water; cover and cook on low setting 8 to 10 hours. Remove
chicken and bay leaf; add remaining 2 cups water. Stir in noodles
and cook, cov-ered, on high setting 20 minutes. Meanwhile remove
bones from chicken and cut chicken into bite-size pieces. Add to slow
cooker, stir to mix. Cook 15 minutes on high setting, covered or
until noodles are tender.

Answer 4

Chicken Noodle Soup

INGREDIENTS:

1 tablespoon stick margarine or butter
1 cup chopped carrot
1/2 cup chopped onions
1/2 cup peas
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
4 cups low-salt chicken broth
2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
2 pound skinned, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley

DIRECTIONS:

Melt margarine in the slow cooker pot or a large Dutch oven over medium-high heat.
Add carrot, onion, peas and celery; sauté 3 minutes.
Stir in flour.
Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil.
Cover and place pot on slow cooker base.
Cook on low for 6-8 hours.
Add noodles and cook on high for 30 minutes. reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.