Place chicken, chicken stock, onions, celery, carrots, garlic, white pepper, 3/4 teaspoon salt, 2 thyme sprigs, sage, rosemary, and bay leaves in a 6-quart slow cooker. Cover and cook on HIGH 3 to 3-1/2 hours or until chicken reaches 165 degrees.
Make homemade Chicken Noodle Soup the easy way: in a slow cooker! It's the perfect comfort dish for cold nights, sick days or whenever you're craving soup.
Servings and Ingredients
|1 (2.2-lbs.) pkg. Hy-Vee True Boneless skinless chicken breasts|
|2 (32-oz.) containers Hy-Vee no salt added chicken stock|
|1 ½ c. yellow onions, chopped|
|1 ½ c. celery, sliced|
|1 ½ c. carrots, sliced|
|1 tbsp. bottled minced garlic|
|1 tsp. Hy-Vee ground white pepper|
|1 ½ tsp. Hy-Vee salt, divided|
|2 sprig(s) fresh thyme, plus additional for garnish|
|2 sprig(s) fresh sage|
|1 sprig(s) fresh rosemary|
|2 Hy-Vee dried bay leaves|
|2 Hy-Vee large eggs|
|2 Hy-Vee large egg yolks|
|2 tbsp. Gustare Vita olive oil|
|¼ tsp. Hy-Vee ground nutmeg|
|2 c. Hy-Vee all-purpose flour, divided|
|2 tbsp. fresh parsley, chopped|
|1 tbsp. fresh lemon juice|
Things To Grab
- 6-quart slow cooker
- Meat thermometer
- Large bowl
- Rolling pin
For noodles, whisk together whole eggs, egg yolks, oil, remaining 3/4 teaspoons salt, and nutmeg in a large bowl. Stir in 1 cup flour until smooth. Gradually stir in enough of the remaining 1 cup flour until dough just forms a ball and is still sticky.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth dough that is no longer sticky, about 8 to 10 minutes. Place dough in a small bowl; cover with plastic wrap and refrigerate 30 minutes.
Turn chilled dough out onto a lightly floured surface. Roll to 1-inch thickness. Cut dough into 1/2-inch-wide strips using a sharp knife or pizza cutter; cut strips into 3-inch-long noodles. Twist noodles, if desired. Transfer to a baking sheet; let stand to slightly dry with chicken is cooking.
Transfer chicken from slow cooker to cutting board; cover to keep warm and set aside. Remove and discard herb sprigs and bay leaves. Add noodles to the slow cooker; cover and cook on HIGH 25 to 30 minutes or until noodles are tender.
Shred chicken breasts using 2 forks. Return chicken to slow cooker. Cover and cook 4 to 5 minutes or until heated through. Stir in parsley and lemon juice. If desired, garnish with additional thyme sprigs.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 140mg
- Sodium: 470mg
- Total Carbohydrates: 24g
- Protein: 31g