crockpot chicken noodle soup comfort on hand

• Why This Recipe Is Worth It
• Step 2: Assemble in the Slow Cooker
• Step 3: The Slow Cook
• Step 4: Shred the Chicken and Add the Noodles
• Step 5: The Finishing Touch
• Common Mistakes to Avoid
• Tips for Perfect Results
• Storage and Leftovers

A pot of soup simmering slowly always seems magical, especially when the weather turns cold. Imagine coming home after a long day, your senses filled with the aroma of homemade chicken noodle soup, prepared and ready to be eaten. This dream becomes a simple reality with the crockpot. This recipe is more than just a meal; it is full of warmth and well-being, something even the most ignorant cook can produce. Bye bye having to stand over a pot on the stove. Here the slow cooker works, producing a tasty nutritious dish that the whole family can enjoy from unpretentious raw materials.

Why This Recipe Is Worth It

Comfort is the epitome of this crockpot chicken noodle soup. Not only is it true comfort food, but it's equally simple to do. On hectic days like these you need something genuinely home-cooked--without putting in hours at the stove. It's easy to comprehend: just throw nearly everything (the exceptions are explained in the box below) into the slow cooker in the morning, and when you get home at night you have a meal that is almost ready to eat.

This soup not only offers convenience, it's also immensely flavorful. But if there are all this kind of recipe lacks in flavor is volume. Cooking at a low temperature, the salt and pepper are cooked out of the chicken before it is eaten, resulting in an ultra-rich broth. In order to be edible, any other food would have to follow suit: the vegetables are very tender and surrender flavor. It is also a very adaptable recipe. Ideas for adjusting it to suit whatever vegetables you have in the house, or adding a little basil, almond rice, and chicken, are all included here. It's a really good, pleasing meal that anyone can indulge in--whether you're a little feverish or just looking for something warming.

Changes are in clamp.

Put the chopped onion in a large skillet,heat the olive oil or butter over medium heat. Sauté it on secretory carpet,thetimes sliced carrots, diced celery for 5-7 minutes until the onion becomes recognizably translucent and the vegetables start to soften. This process, known as "sweating the vegetables,"brings back any natural sugars in the vegetable and develops a much gastronomically deeper taste than if you just put them raw into the slow cooker. It's a small price for an enormous return. Near the end of the cooking time throw in the chopped garlic and cook for another minute at fateful discretion-- when you come to enjoy its aroma. Don't let it burn, as the taste will be bitter.

Step 2: Assemble in the Slow Cooker

Now for the magic of assembly. Tip the sautéed vegetable mixture into the base of your slow cooker. With the whole chicken breasts placed directly on top of the vegetables. Do not cut at this time, they will cook beautifully and be easier to shred later. Next, pour over everything including the chicken broth. Make sure that the chicken and vegetables all drown thoroughly in it. Sprinkle thyme and bay leaf things on top; then, sprinkle fairly heavily with salt and black pepper. Give it a lot of pepper if you want to add an extra kick. Stir gently to mix the ingredients together, but try not to disturb the arrangement too much in the process.

Step 3: The Slow Cook

This is the time for time to work its magic. Cover the slow cooker and set it to cook on LOW for 6 to 8 hours, or on HIGH for 3-4 hours. Slow cooking is highly recommended, as it yields baby-flesh chicken and a richly flavored Pei. As you cook the wafts of food will gradually spread through your kitchen, preparing appetites for the moment when you serve this of soupp Celebrateat. Don't succumb to lifting the lid too soon! Every time you do so, it will let heat out that in turn prolongs the cooking time. Trust the process.

Step 4: Shred the Chicken and Add the Noodles

By now, the chicken should be perfectly cooked and wonderfully tender. Take the chicken breasts carefully out of the slow cooker and place them on a cutting board. You can also take advantage of this time to remove and discard the bay leaf from the remaining liquid. Using two forks, shred the chicken into bite-sized pieces. It should come to pieces naturally.

While you are shredding the chicken, you can raise your slow cooker temperature to HIGH, if it's not already at that setting. Add the egg noodles into the hot broth. Stir well to keep them from clumping up. Return the shredded chicken to the slow cooker. Cover and let it cook for another 15 to 20 minutes, or until the noodles are tender ("al dente").

Step 5: The Finishing Touch

Your noodles are cooked, the chicken is shredded... you're almost done! Taste the broth and adjust the seasoning: now is the time to add more salt or pepper if necessary. Just before serving, stir in the chopped fresh parsley. The parsley adds a touch of freshness and color that balances the richness of the soup. Serve immediately and savor every spoonful of this comforting dish.

Common Mistakes to Avoid

At every turn there are hidden potholes in the soup path. Here's how to steer clear of them for soup success.

Not Starting with the Sauté Step: Dumping raw vegetables straight in is so tempting, but you lose out on a layer of flavor by doing this. Sautéing the onion, carrot and celery first caramelizes their sugars and makes a rich broth aroma base.

Overcooking the Noodles: This is a classic mistake in slow cookery. Noodles added at the beginning of the cooking period turn to mush after 6 to 8 hours. Noodles should be added at the end, for the last 15-20 minutes of cooking, so they stay tender yet firm.

Under-seasoning: Good seasoning is needed when slow cooking. Don't skimp on salt and pepper at the start, then taste and adjust at the end. A bland broth is the main enemy of a good soup. The bay leaf and thyme are also very important.

How can I cook chicken breasts most deliciously? By cooking them whole you retain the moisture. If you cut the chicken into small pieces, it is apt to become very dry and so even when placed in liquid, can turn into something rubbery. Shredding after completes the perfect texture.

Tips for Perfect Results

Want to take it to the next level? Here are a few pro tips to make your soup even more unforgottable.

For a Richer Broth: Use bone-in, skin-on chicken thighs. The skin and bones add an incredible amount of flavor and collagen to the broth during the slow cook. Just remove them before shredding the meat.

Vegetable Variants: You can freely add other vegetables, like parsnips, leeks, green peas (frozen, add with the noodles). Sauteed mushrooms can also add a nice, earthy flavour.

Fresh Herbs: In addition to parsley, try putting in a bit of fresh dill or chives at the end for different fresh note.

For Serving: Accompany with saltine-crackers, crusty bread for dipping into the broth or a simple green salad.

Storage and Leftovers

One of the things that makes this soup so nice is that it's often even better the next day, when flavors have had more time to meld.

To store, let the soup cool completely at room temperature and then transfer it to airtight containers. It will keep in the refrigerator for 3 to 4 days. Note that the noodles will continue to absorb the broth and become softer. If you find this to be a problem, you can cook the noodles separately and add them to each bowl just before serving.

The soup freezes well, if one leaves out the noodles: this way, when they are added in after thawing it's thick and creamy--not grainy. Allow the soup to cool, then distribute it among freezer bags or suitable containers. It will keep for up to 3 months. To reheat, defrost the soup overnight in the refrigerator. Then gently reheat it in a saucepan over medium heat on the stove with freshly cooked noodles if desired. The Key to a Simplified, Delightful crock pot Chicken Noodle Soup You Can sprinkle some salt on top of the finished soup before serving. This preparation may be the answer to busy workdays: let's celebrate together with another easy-to-make dish that involves friends and fragrant food. Change it to your own taste I hope this year you can once again experience the joy of making a meal from scratch, which has kept its flavor all day long. What kinds of colorful combinations are you going to create this spring? Share your creations and suggestions in the comments below