Ret Soup
Introduction
On a chilly winter day, there’s nothing more comforting than a warm bowl of creamy chicken noodle soup. This slow cooker recipe ensures you have a delightful meal ready with minimal effort, perfect for a busy day or a cozy weekend at home.
Detailed Ingredients
500g boneless, skinless chicken breasts
200g dry egg noodles
100g carrots, sliced
100g celery, sliced
100g onion, finely chopped
3 cloves garlic, minced
750 ml chicken broth
250 ml heavy cream
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 35 minutes
Yield: 6 servings
Directions
1. In a slow cooker, add the chicken breasts, carrots, celery, onion, garlic, chicken broth, olive oil, thyme, parsley, bay leaf, salt, and pepper.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
3. Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
4. Add the egg noodles to the slow cooker, stir, and cook for an additional 15-20 minutes or until the noodles are tender.
5. Stir in the heavy cream, adjust the seasoning with salt and pepper as needed, and remove the bay leaf before serving.
6. Serve hot and enjoy your creamy chicken noodle soup!
Detailed Directions and Instructions
Step 1: Prepare the Ingredients
In a slow cooker, add the chicken breasts, sliced carrots, sliced celery, finely chopped onion, minced garlic, chicken broth, olive oil, dried thyme, dried parsley, bay leaf, salt, and pepper.
Step 2: Cook the Soup
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
Step 3: Shred the Chicken
Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return the shredded chicken back to the slow cooker.
Step 4: Add the Egg Noodles
Stir in the dry egg noodles into the slow cooker. Cook for an additional 15-20 minutes or until the noodles are tender.
Step 5: Incorporate the Cream
After the noodles are cooked, stir in the heavy cream. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remember to remove the bay leaf before serving.
Step 6: Serve and Enjoy
Ladle the creamy chicken noodle soup into bowls and serve hot.
Notes
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing Recommendations
This soup can be frozen for up to 2 months. However, it’s best to freeze it without the noodles, as they may become mushy when reheated.
Chicken Variations
You can substitute the chicken breasts with thighs or use rotisserie chicken for a quicker option.
Vegetable Modifications
Feel free to add other vegetables such as peas or corn for added flavor and nutrition.
Thickening the Soup
If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 10 minutes of cooking.
Storage Instructions
Refrigeration:
Allow the creamy chicken noodle soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing:
For longer storage, you can freeze the soup. Make sure to leave out the noodles if you plan to freeze it, as they can become mushy when reheated. Place the cooled soup in a freezer-safe container, and it will keep well for up to 2-3 months.
Reheating:
To reheat, thaw it in the refrigerator overnight if frozen. Heat the soup on the stovetop over medium heat until warmed through. If reheating from the fridge, simply heat it in a pot until it’s hot, stirring occasionally.
Serving Suggestions
Serve the creamy chicken noodle soup with warm crusty bread or dinner rolls for a complete meal. A side salad with a light vinaigrette can also complement the rich flavors of the soup. For added flavor, sprinkle some fresh herbs like parsley or chives on top before serving.
Nutritional Information
Per serving (approx. 1 cup):
– Calories: 350
– Total Fat: 18g
– Saturated Fat: 9g
– Cholesterol: 75mg
– Sodium: 750mg
– Total Carbohydrates: 30g
– Dietary Fiber: 2g
– Sugars: 2g
– Protein: 20g
(Nutritional values may vary based on specific ingredient brands and measurement accuracies.)
Ingredient Substitutions
– Chicken: You can use boneless, skinless thighs instead of breasts for a richer flavor.
– Noodles: Substitute egg noodles with any pasta shape that you prefer or have on hand, such as rotini or whole wheat pasta.
– Heavy cream: For a lighter option, replace heavy cream with half-and-half or use evaporated milk for similar creaminess.
– Vegetables: You can add other vegetables such as peas, corn, or green beans for added nutrition and flavor.
– Herbs: Fresh herbs can be used instead of dried; use three times the amount for the best flavor. For thyme, consider using fresh sprigs, and for parsley, chopped fresh leaves are perfect.
Cook techniques
Slow Cooking
Using a slow cooker allows for low and slow cooking, which helps to tenderize the chicken and meld the flavors of the soup. This method is perfect for busy days, as it requires minimal active cooking time.
Shredding Chicken
After cooking, remove the chicken from the slow cooker and use two forks to shred the meat. This technique breaks down the fibers, making the chicken easier to mix into the soup.
Adding Noodles
Adding dry egg noodles towards the end of the cooking process prevents them from becoming mushy. This ensures they remain al dente and absorb the flavors of the soup.
Incorporating Cream
Stirring in heavy cream at the end adds a creamy texture and richness to the soup. Adjust the seasoning afterward to enhance the overall flavor.
Removing Bay Leaf
Always remember to remove the bay leaf before serving the soup. While it adds flavor during cooking, it’s not meant to be eaten.
FAQ
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour when using the slow cooker.
What other vegetables can I add?
You can add vegetables like peas, corn, or bell peppers for added flavor and nutrition.
Can I make this recipe gluten-free?
Yes, you can use gluten-free noodles instead of egg noodles for a gluten-free version of this soup.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
Can I use broth other than chicken broth?
Yes, you can substitute chicken broth with vegetable broth for a lighter flavor or to make it vegetarian, but it will change the taste slightly.
Conclusion
This Easy Slow Cooker Creamy Chicken Noodle Soup is the perfect dish to warm you up during cold days. With its rich flavor and creamy texture, this slow cooker meal brings comfort with effortless preparation. Ideal for family dinners or meal prepping for busy weeks, you can enjoy this delicious soup any time and customize it to your liking.
Chicken and Rice Soup
Swap the egg noodles for rice for a hearty chicken and rice soup that maintains the creamy goodness.
Vegetable Chicken Noodle Soup
Add more vegetables such as peas, corn, or green beans to enhance nutrition and flavor.
Spicy Chicken Noodle Soup
Incorporate some diced jalapeños or a dash of hot sauce to give your soup a kick.
Lemon Chicken Noodle Soup
Introduce fresh lemon juice and zest for a refreshing twist on the classic recipe.
Herbed Chicken and Noodle Soup
Experiment with different herbs like rosemary or dill for a unique aromatic profile.
Slow Cooker Chicken Tortilla Soup
Substitute tortillas for egg noodles and add black beans, corn, and spices for a Southwestern flair.
Cheesy Chicken Noodle Soup
Mix in shredded cheese such as cheddar or mozzarella right before serving for a cheesy delight.
