Chicken noodle soup in a slow cooker
Votes: 1
Time: 8 hours 20 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Calories 171, total fat 2 G., saturated fats G., proteins 10 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 171, total fat 2 G., saturated fats G., proteins 10 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.
It's hard to imagine a more homely dish than chicken noodle soup. Even ancient physicians attributed strengthening properties to this seemingly simple dish, and chicken broth still has a reputation as a healing decoction, helpful in treating colds, although the nature of this effect remains unclear. The special broth allows the soup to simmer for a long time, allowing the flavors of the herbs and vegetables to blossom, and the meat becomes so tender it falls off the bone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g carrots, cut into 6mm thick slices (about 3 large carrots)
- 170 g celery, cut into 6 mm thick slices (about 5 large stalks)
- 1/4 small onion, peeled, root left in place
- 2 large sprigs of parsley, + 1/4 cup chopped leaves
- 2 large sprigs of thyme
- 1 bay leaf
- 900 g of bone-in chicken thighs with skin (about 6 pcs.)
- 8 cups lightly salted chicken broth
- 170g wide egg noodles (about 4 cups)
- 1-2 tablespoons freshly squeezed lemon juice
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Recipes with similar ingredients: carrot, celery, onions, parsley, thyme, bay leaf, chicken thighs, bouillon, egg noodles, lemon juice
Cooking the dish according to the recipe:
- In a slow cooker, combine the carrots and celery. Add the onion, parsley sprigs, thyme, bay leaf, and 1 teaspoon of salt.
- Rub the chicken thighs, including under the skin, with 1 teaspoon of salt and place them on top of the vegetables. Pour in the chicken broth. Close the lid and cook on low for 8 hours. Fifteen minutes before the end of cooking, remove the chicken and stir in the noodles.
- While the noodles are cooking, remove the skin and bones from the chicken and shred the meat—most of it will fall apart on its own. When the noodles are done, turn off the slow cooker, remove the parsley and thyme, and add the chicken and 1 tablespoon of lemon juice. Taste and add more lemon juice and salt if needed. Stir in a generous amount of pepper and chopped parsley, and serve hot.
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