SLOW COOKER CHICKEN SOUP WHOLE CHICKEN RECIPES

RECIPE: SLOW COOKER WHOLE CHICKEN SOUP - KITCHN

Recipe: Slow Cooker Whole Chicken Soup - Kitchn image

Provided by Christine Gallary

Categories Main dish Lunch Dinner Poultry dish Soup

Total Time 0S

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots
3 medium celery stalks
8 cups (2 quarts) water
1/2 teaspoon dried thyme
2 bay leaves
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups cooked rice or noodles (optional)

Steps:

Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.
Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.
Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.
Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

Nutrition Facts : SaturatedFatContent 1.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.9 g, SugarContent 0.4 g, ServingSize Serves 44, ProteinContent 6.0 g, FatContent 5.1 g, Calories 74 cal, SodiumContent 158.3 mg, FiberContent 0.3 g, CholesterolContent 0 mg

SLOW COOKER CHICKEN NOODLE SOUP RECIPE - FOOD.COM

Slow Cooker Chicken Noodle Soup Recipe - Food.com image

This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 14 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked

Steps:

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.

Nutrition Facts : Calories 465.9, FatContent 28.1, SaturatedFatContent 8, CholesterolContent 140.7, SodiumContent 1709.5, CarbohydrateContent 18.9, FiberContent 2, SugarContent 2.8, ProteinContent 32.7

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