Chicken Vegetable Soup
Chicken and vegetables in one pot — crockpot chicken noodle soup, Get Well Chicken Soup, Southwest Chicken Soup, Thai coconut — for cold nights and busy weeks.
★ dinner
dinnerIngredients
- 1 Medium yellow onion
- 4 Medium carrots (chopped in circles or half moons)
- 4 cloves Minced garlic
- 8 cups Chicken broth
- 2 Chicken breasts
- 2 Dried bay leaves
- 1 tsp Dried thyme
- 1 tsp Fried rosemary
- 8 ounces Egg noodles
- 1/2 Lemon (juiced)
- 3 tbsp Fresh Parsley (finely chopped)
- Salt and pepper to taste
Instructions
- 1In a large slow cooker, add the onion, carrots, garlic, chicken broth, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Cook on low for 6-8 hours.
- 2Remove chicken and shred. Add back into the slow cooker. Add in egg noodles and stir together. Making sure noodles are submerged into the liquid. Recover the slow cooker cook for another 5-10 minutes on low until the noodles are tender.
- 3When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!
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Open in Pepper →A Pot Of Chicken Soup Fixes The Evening
Chicken soup is the meal you can make out of whatever's in the crisper drawer. A little onion, some carrots, whatever chicken you've got, and dinner starts smelling like dinner an hour before anyone sits down.
Cooks on Pepper reach for these when somebody's stuffy and worn out, when the weather turns, or when they want the slow cooker doing the work while they're at practice pickup.
Every recipe here is a full pot of soup: Crockpot chicken noodle soup, Get Well Chicken Soup, Slow Cooker Fiesta Chicken Soup, Mexican Street Corn Chicken Soup, Crockpot Thai Coconut Chicken Soup, and a plain, good Chicken Vegetable Soup.
Quick Tips
- 1
Soften the vegetables first
Cook the onion and carrots in a tablespoon or two of oil for 5 to 7 minutes before the broth goes in. It sweetens them and keeps the soup from tasting watery.
- 2
Use a rotisserie chicken
Two cups of pulled rotisserie chicken saves you 25 minutes and works anywhere a recipe calls for cooked, shredded chicken.
- 3
Cook noodles separately
Boil noodles or rice on the side and add them to each bowl, or they'll swell up and drink your broth by day two.
- 4
Taste before you salt
Bouillon and canned broth carry a lot of salt already, so wait until the last 5 minutes and adjust with a squeeze of lime or lemon.
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