I know it’s April, but we still have snow in the forecast for today here in Colorado, which means it’s still soup season. And nothing beats chicken noodle soup when it comes to classic comfort food. I was honestly surprised by how much my family loved this soup. I knew they’d like it, but it was the most well received meal I’ve prepared in quite some time. Everyone went back for seconds, and some went back for thirds.
I’m usually skeptical of slow cooker recipes with pasta, but this one really was fabulous. It really helps to add the noodles at the very end of cooking. And the addition of some cream, lemon juice and fresh parsley gives this soup a really fresh flavor that I don’t often get with slow cooker recipes. Don’t skip the step of browning your chicken first. It just takes a few minutes but adds so much depth and flavor to this soup.
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 5 cups low sodium chicken stock
- 3 cups water
- 4 cups egg noodles, uncooked
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1-2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper and brown for 2-3 minutes on each side.
- Place the chicken in the slow cooker along with the onions, celery, carrots, garlic, sage and thyme.
- Add the chicken stock and water. Cover and cook on low for 6-8 hours.
- Remove the chicken from the slow cooker and place on a plate or cutting board.
- Turn the slow cooker to high and add the egg noodles. Cook for 8-10 minutes. While the noodles are cooking, shred the chicken using 2 forks.
- Once the noodles are cooked, return the chicken to the slow cooker along with the cream, lemon juice and parsley. Season with salt and pepper, to taste.
Who Dished It Up First: Adapted from Savory Simple.