Classic Crock Pot Chicken Noodle Soup

If you love the idea of lots of chicken noodle soups…we got you covered. They aren’t all crock pot but they are all chicken noodle. If you want to convert them, that’s totally doable. If you need help, give me a shout…we can do it together.
Here they are, check them out…Oriental Chicken Noodle Soup
3 cups water
1 (3 ounce) package chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced 1 carrot, sliced
1 teaspoon sesame oil
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.

Asian Chicken Noodle Soup
12 chicken wings
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided 1I4 cup dry sherry
2 tablespoons distilled white vinegar
1I4 cup Kikkoman Less Sodium Soy Sauce
1 (10 ounce) package Asian style vegetables
6 ounces angel hair pasta, broken into 2-inch lengths
Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.

Asian Chicken and Noodles
8 ounces uncooked angel hair pasta
1I3 cup stir-fry sauce 2 tablespoons honey
1I4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips 1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro 1 teaspoon sesame oil
1 tablespoon sesame seeds
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.

Awesome Chicken Noodle Soup
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved 3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved 1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder 1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Chicken Noodle Vegetable Soup
1 (49.5 fluid ounce) can SwansonB® Chicken Broth 1 teaspoon onion powder
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon garlic powder
1 (9 ounce) package frozen mixed vegetables
1 cup uncooked medium egg noodles
Mix broth, onion powder, basil, garlic powder and vegetables in saucepan. Heat to a boil. Stir in noodles. Cook 5 minutes or until noodles are done.

Chicken Noodle Soup #1
1 (2 to 3 pound) stewing chicken 2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped 1/8 teaspoon pepper
1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots 1 cup diced celery
1 1/2 cups uncooked fine noodles
4 cups chopped, cooked chicken meat
1 cup chopped celery 1/4 cup chopped carrots 1/4 cup chopped onion 1/4 cup butter
8 ounces egg noodles 12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram 1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks.
Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste.
Remove bay leaf before serving.
In a large stock pot, saute celery and onion in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.

Another Sort of Crock Pot Chicken Noodle Soup

12 shallots, thinly sliced 1/4 cup vegetable oil
6 ounces egg noodles 1 cup bean sprouts
3 quarts chicken broth
3 cups shredded, cooked chicken breast meat
1/2 cup chopped green onion salt and pepper to taste
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
In a large saucepan over medium heat, bring chicken broth to a simmer.
Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

Deliciously Easy Slow Cooker Chicken Noodle Soup

2 eggs
4 tablespoons milk
1 teaspoon salt
2 cups all-purpose flour
8 cups chicken broth 2 cups diced celery
1 cup diced onion
3 cups baby carrots, chopped 2 teaspoons minced garlic
1 pound chopped, cooked chicken meat
1 (16 ounce) package frozen corn kernels
salt and pepper to taste seasoned salt to taste
1 cube chicken bouillon
Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Chicken Thighs Chicken Noodle Soup

1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti 4 cloves garlic
1/4 cup chopped onion salt to taste
12 cups water
3 tablespoons olive oil
In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Another Delicious Crock Pot Chicken Noodle Soup

1 1I2 pounds boneless, skinless chicken meat
1I2 pound uncooked spaghetti 4 cloves garlic
1I4 cup chopped onion salt to taste
12 cups water
3 tablespoons olive oil
In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
Chicken and Corn Noodle Soup

2 eggs
4 tablespoons milk
1 teaspoon salt
2 cups all-purpose flour
8 cups chicken broth 2 cups diced celery
1 cup diced onion
3 cups baby carrots, chopped 2 teaspoons minced garlic
1 pound chopped, cooked chicken meat
1 (16 ounce) package frozen corn kernels
salt and pepper to taste seasoned salt to taste
1 cube chicken bouillon
Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1I8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Bean Sprout Chicken Noodle Soup in the Crock Pot

12 shallots, thinly sliced 1I4 cup vegetable oil
6 ounces egg noodles 1 cup bean sprouts
3 quarts chicken broth
3 cups shredded, cooked chicken breast meat
1I2 cup chopped green onion salt and pepper to taste
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
In a large saucepan over medium heat, bring chicken broth to a simmer.
Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.