IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
It depends on the ingredients you use to make the soup, and if you use high-quality ingredients, then definitely! The warm, comforting soup also helps relieve sore throats and its steam warms you and clears any congestion. For good reason, this soup is the go-to choice when you’re feeling under the weather!
In order to regulate the quantity of salt in the meal, I also like to purchase chicken broth with lower sodium content.
When it comes to the best noodles for chicken noodle soup, I personally like to use wide egg noodles. When compared to other types of noodles, they typically maintain their texture and shape in soup.
While some people use rotisserie chicken when making crockpot chicken noodle soup, using fresh chicken is so much simpler when making it in a slow cooker. The perfect remedy for a long, stressful day is a large bowl of this soup!
How to Make Crockpot Chicken Noodle Soup
Add ingredients to crockpot. To prepare this chicken noodle soup in a slow cooker, first fill the slow cooker with all the ingredients (except the egg noodles).
Slow cook. Cook, covered, for 6–8 hours on low or 3–4 hours on high. Next, make sure the veggies have softened and the chicken is cooked through.
Shred the chicken. After the soup is finished, take out and shred the chicken. Because it will be so tender, the chicken should shred quite easily. You can learn more about how to shred chicken here.
Add the egg noodles. Adding the egg noodles to the crockpot is the final step in preparing Crockpot Chicken Noodle Soup. Simmer the soup for an additional 10 minutes on high, or until the noodles are tender. Since the noodles will continue to soften as they sit in the broth, I always err on the side of undercooking.
Serve a green salad and Crockpot Chicken Noodle Soup together with biscuits or crusty bread to mop up any leftover broth for a full meal.
WHAT’S THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
Is there a distinction between stock and broth? Yes, traditionally, stock is made from simmering bones, while broth is made from simmering meat. Because the gelatin from the bones is released during cooking, chicken stock has a richer flavor, and the broth has a lighter mouthfeel and color. I always use chicken broth instead of stock because crockpot chicken and noodle soup is traditionally a brothy soup with a relatively “clear” broth, but you can use whatever you prefer or have on hand.
