This chicken noodle soup recipe is part of a delicious frugality series called How to stretch a whole chicken into many healthy meals. To start this plucky series from the beginning, read the clucky introduction.
Making chicken noodle soup in your crock pot or slow cooker is easy. This healthy recipe uses leftover cooked chicken, egg noodles, and vegetables found in your refrigerator. Whether you’re feeling under the weather or just need a warm hug, this chicken soup will not only warm your soul but keep you on budget.
Chicken Noodle Soup Ingredients:
- 2 cups shredded cooked chicken, or more
- 6 cups homemade chicken stock
- 2 cups water
- 1 onion, chopped
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 3/4 cup sliced mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon each salt and pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 4 cups egg noodles, uncooked
- 1 cup green beans, broccoli, or something green from your fridge
This recipe makes 4-6 servings.
Three Easy Steps: Chicken Noodle Soup
Step One: In your slow cooker, combine shredded chicken, carrots, celery, onion, garlic, bay leaf, thyme, salt, pepper.
Step Two: Add chicken broth and water. Stir. Cover slow cooker and cook on high for around 3 hours, or until desired vegetable tenderness is reached.
Step Three: Add beans (or greens) and egg noodles, cook for around 30 minutes or until tender. Serve.
Serve with quinoa, rice, bread, or a green leafy salad. I usually enjoy this dish with a side of vegetables.
Read the rest of this chicken stretching series:
|Frugal Chicken Series:|