Rating: 4 stars 4
217 Ratings
  • 5 star values: 100
  • 4 star values: 70
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 14

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!

Recipe Summary

prep:
30 mins
cook:
8 hrs
total:
8 hrs 30 mins
Servings:
6
Yield:
6 - 1 cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

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  • When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Nutrition Facts

311 calories; protein 26.4g; carbohydrates 42g; fat 3.5g; cholesterol 92.7mg; sodium 81.4mg. Full Nutrition
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