Classic Chicken Noodle Soup (Stovetop and Slow Cooker)
This soup is one of the most flavorful Chicken Noodle Soup recipes ever! It takes about 2 hours on the stove and 6 hours in the slow cooker. Either way, you'll have one of the best pots of homemade chicken noodle soup for your family.
Servings: 16 cups
Calories: 205kcal
Ingredients
- 1 whole chicken, insides removed
- 5 chopped carrots
- 6 chopped celery stalks
- 8 cloves of garlic, diced
- 1 large onion, diced
- 2 teaspoon salt
- 1 teaspoon black pepper
- 12 cups water
- 8 chicken bouillon cubes
- 12 ounces egg noodles
Instructions
- Remove insides from chicken and put in a large stockpot. Fill with water to cover, bring to a boil, and cook for 45 minutes.
- Remove chicken and let cool. Using a mesh strainer, strain the broth to remove chicken pieces and fat. Reserve broth. This should give you about 4 cups. Follow the steps below for making in the slow cooker or on the stove.
For the Crockpot
- Add onions, garlic, carrots, celery, reserved broth, water, and bouillon cubes to the slow cooker. Set on high for 6 hours.
- Add noodles during the last 10 minutes. Remove from heat immediately to avoid overcooking noodles.
- Shred the boiled chicken and add pieces to the soup.
- Serve immediately, store in the fridge for up to 7 days, or in the freezer for up to 6 months.
For the Stove
- Add onions, garlic, carrots, celery, reserved broth, water, and bouillon cubes to a large pot. Simmer for 90 minutes.
- Add noodles during the last 10 minutes. Remove from heat immediately to avoid overcooking noodles.
- Shred the boiled chicken and add pieces to soup.
- Serve immediately, store in the fridge for up to 2 weeks, or in the freezer for up to 1 year.
Nutrition
Serving: 16oz | Calories: 205kcal | Carbohydrates: 19g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 841mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3333IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
