Slow cooker chicken and noodle soup

    (8)
    17 hours 30 min

    This chicken soup is perfect for the cold winter days. It's cooked in a slow cooker, then served with homemade mini noodles. Serve with fresh bread, if desired.


    9 people made this

    Ingredients
    Serves: 4 - 6

    • 2 skinless, boneless chicken breasts
    • 2 1/2 tablespoons mixed vegetable flakes
    • 1 bay leaf
    • 1 teaspoon dried parsley
    • 1/4 teaspoon dried tarragon
    • 3/4 teaspoon celery salt
    • 1 onion, chopped
    • 65g diced carrots
    • 825ml chicken stock
    • 2 teaspoons chicken stock granules
    • salt to taste
    • 250g plain flour
    • 1 tablespoon grated Cheddar cheese
    • 2 eggs
    • 1 tablespoon milk

    Method
    Prep:45min  ›  Cook:8hr  ›  Extra time:8hr45min  ›  Ready in:17hr30min 

    1. Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high for at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken stock granules, chicken stock and start making drop-in noodles.
    2. In a large stock pot, bring 4 to 6 litres of salted water to the boil. In a mixing bowl combine flour and cheese. In the centre of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea size dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
    3. Once noodles are finished and vegetables in soup are tender ladle soup into serving bowls, drop in noodles and serve.

    Ingredients

    Mixed vegetable flakes can be found in Chinese speciality shops or online.

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    32

    Delicious! Perfect for cold winter nights with hot buttered bread. The "homemade noodles" just didn't work for me, so I ended up boiling some egg noodles and adding them instead. I used steam in bag baby carrots and chopped celery along with the chopped onion. Instead of water, I used all chicken broth and this turned out to be very good.  -  12 Jan 2012  (Review from Allrecipes US | Canada)

    by
    23

    The soup was wonderful, but my cheese dumplings did not turn out. Next time I think I'll make some sort of pasta to drop in instead. My kids loved the flavor, and it was easy to put it on in the morning and have it ready in the evening.  -  13 May 2001  (Review from Allrecipes US | Canada)

    by
    16

    I honestly try to make the recipe as close as possible to the way it's written when I'm rating it. I really hate when people make all types of adjustments then rate a recipe low...what are you really rating then!?!? Anyway, I did not have celery and I used fresh baby carrots instead of frozen other than that, I followed everything else exact on the ingredients list. The "drop in" noodles are more like dumplings so I made mine much bigger than pea-size to represent more of a dumpling than a noodle. I also cooked the dumplings in some broth I stole from the slow cooker and boiled instead of in boiling then dumpped it all back in the slow cooker. I think it gave a bit more flavor to the "noodles" a.k.a dumplings. Over all I though this was pretty good and would definitly use it again.  -  16 Feb 2009  (Review from Allrecipes US | Canada)

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