Crock Pot Chicken Noodle Soup with Parmesan

This hearty homestyle soup will warm your body and nurture your soul!  Freezes nicely if you have extras left over.  I made this in my 4.5 quart slow slow cooker.
Makes 4 extra large bowls.

Ingredients:
2 boneless skinless chicken breasts
4 cups chicken broth
1 cup water
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 small onion chopped
2 carrot, chopped
2 stalks celery, chopped
1/8 cup fresh parsley, chopped
1/2 teaspoon poultry seasoning
2 diced garlic cloves
1 teaspoon of Better Than Bullion beef base
2 cups of uncooked egg noodles
1/3 cup of grated parmesan cheese
Sprinkle of Nutmeg

Place all of the ingredients in your Crock Pot except the noodles, parmesan and nutmeg (the chicken can be put in whole; no need to cut up). Cover and cook until the chicken is done and the veggies are tender (low for 5 to 6 hours or high 4 hours). Remove chicken from pot; dice and return to broth, and add the egg noodles. Cook another half hour or until noodles are done (or cook the noodles separately and add them just before serving).  Stir in parmesan and a sprinkle of nutmeg just before serving.* Add additional salt and pepper to taste

Better Than Bullion is a product I started using a few years ago for soups and stews.  In my opinion, for flavoring your food it is far superior to cube bullion.  You can find it in most grocery stores in a round glass jar where other bullion is sold.

*I've also made this with broken up spaghetti noodles.  I put them in the slow cooker after dicing the chicken and cooked them 45 minutes until done.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

6 comments:

  1. This is the way I make mine as well. If you don't want to use egg noodles you can make it a knochi (potato dumplings) soup I add an Italian touch with white wine instead of so much water and a can of green beans. You can also buy Chicken Base. I use it all the time. Base and bullion are high in salt is the only draw back. Broth made at home is the very best. Terri Williams Martinez, Ga.

    ReplyDelete
  2. This is exactly what I was looking for...... Can't wait to try it tomorrow!!!

    ReplyDelete
  3. This is AMAZING! I make it all the time! Thanks so much Christine~ Love your recipes :)

    ReplyDelete
  4. This is my new favorite chicken noodle soup by far!!! I think the nutmeg is what does it, I can't be sure....It is really good tho. I am making it again today :)

    ReplyDelete
  5. It was GREAT until I added the noodles. I checked 20 minutes after putting them in and they completely fell apart on my spoon. They made the broth cloudy and my soup tasted like flour :(
    I used Safeway brand egg ribbon noodles. Anyone know what may have happened? I am THOROUGHLY disappointed. I should have cooked them seperatley and added as needed :(

    ReplyDelete
  6. Not sure what happened, except perhaps it was the brand of noodles. I believe I used the mueller brand. The only other thing I can think of is there is a large variance in how hot different slow cookers run....some run much hotter then others -which would make the cook time for the noodles much less. I'm sorry it didn't work for you.
    *Note to others - if your going to cook the noodles in the slow cooker for this recipe - REALLY keep an eye on them so they don't overcook and remove the soup from the slow cooker as soon as the noodles are al dente.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Chicken Noodle Soup with Parmesan

This hearty homestyle soup will warm your body and nurture your soul!  Freezes nicely if you have extras left over.  I made this in my 4.5 quart slow slow cooker.
Makes 4 extra large bowls.

Ingredients:
2 boneless skinless chicken breasts
4 cups chicken broth
1 cup water
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 small onion chopped
2 carrot, chopped
2 stalks celery, chopped
1/8 cup fresh parsley, chopped
1/2 teaspoon poultry seasoning
2 diced garlic cloves
1 teaspoon of Better Than Bullion beef base
2 cups of uncooked egg noodles
1/3 cup of grated parmesan cheese
Sprinkle of Nutmeg

Place all of the ingredients in your Crock Pot except the noodles, parmesan and nutmeg (the chicken can be put in whole; no need to cut up). Cover and cook until the chicken is done and the veggies are tender (low for 5 to 6 hours or high 4 hours). Remove chicken from pot; dice and return to broth, and add the egg noodles. Cook another half hour or until noodles are done (or cook the noodles separately and add them just before serving).  Stir in parmesan and a sprinkle of nutmeg just before serving.* Add additional salt and pepper to taste

Better Than Bullion is a product I started using a few years ago for soups and stews.  In my opinion, for flavoring your food it is far superior to cube bullion.  You can find it in most grocery stores in a round glass jar where other bullion is sold.

*I've also made this with broken up spaghetti noodles.  I put them in the slow cooker after dicing the chicken and cooked them 45 minutes until done.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking


Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

6 comments:

  1. This is the way I make mine as well. If you don't want to use egg noodles you can make it a knochi (potato dumplings) soup I add an Italian touch with white wine instead of so much water and a can of green beans. You can also buy Chicken Base. I use it all the time. Base and bullion are high in salt is the only draw back. Broth made at home is the very best. Terri Williams Martinez, Ga.

    ReplyDelete
  2. This is exactly what I was looking for...... Can't wait to try it tomorrow!!!

    ReplyDelete
  3. This is AMAZING! I make it all the time! Thanks so much Christine~ Love your recipes :)

    ReplyDelete
  4. This is my new favorite chicken noodle soup by far!!! I think the nutmeg is what does it, I can't be sure....It is really good tho. I am making it again today :)

    ReplyDelete
  5. It was GREAT until I added the noodles. I checked 20 minutes after putting them in and they completely fell apart on my spoon. They made the broth cloudy and my soup tasted like flour :(
    I used Safeway brand egg ribbon noodles. Anyone know what may have happened? I am THOROUGHLY disappointed. I should have cooked them seperatley and added as needed :(

    ReplyDelete
  6. Not sure what happened, except perhaps it was the brand of noodles. I believe I used the mueller brand. The only other thing I can think of is there is a large variance in how hot different slow cookers run....some run much hotter then others -which would make the cook time for the noodles much less. I'm sorry it didn't work for you.
    *Note to others - if your going to cook the noodles in the slow cooker for this recipe - REALLY keep an eye on them so they don't overcook and remove the soup from the slow cooker as soon as the noodles are al dente.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine