Slow Cooker Chicken Noodle Soup
Author: 
 
Recipe Name: Slow Cooker Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 sweet onion, peeled and chopped
  • 2 celery stalks, sliced
  • 2 large carrots, peeled and sliced
  • 3 garlic cloves, peeled and minced
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • ½ teaspoon turmeric
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon sugar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon celery seeds
  • 6 ounces egg noodles
  • 2 tablespoons cornstarch
  • ¼ cup cold water
Instructions
  1. Place the chicken, onions, celery, carrots, garlic, stock, bay leaf, butter, turmeric, onion powder, salt, pepper, sugar, thyme and celery seeds in a large slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard bay leaf.
  2. Add the noodles 10 minutes before serving, stirring well. Meanwhile, create a slurry by whisking together the cornstarch and water in a glass measuring cup. Add to the soup 5 minutes before serving, stirring well. Ladle into warm soup bowls and serve.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/