Slow Cooker Chicken Noodle SoupSlow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup
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Recipe - ShopRite Corporate
SlowCookerChickenNoodleSoup.jpg
Slow Cooker Chicken Noodle Soup
Prep Time20 Minutes
Servings8
Cook Time248 Minutes
Calories204
Ingredients
32 oz, 2 containers low sodium chicken stock
16 oz, 1 package soup greens, finely chopped
1 bay leaf
1 oven-ready whole seasoned roaster chicken, thawed, breasts, drumsticks and wings removed
9 oz, 1 package fresh fettuccine, cut into 2-in pieces
1 tablespoon fresh lemon juice
Directions

1. In a 5- to 6-quart slow cooker, stir stock, soup greens (except dill and parsley), bay leaf, 1 teaspoon salt, and ¾ teaspoon pepper; add chicken breasts, drumsticks, and wings. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.

 

2. Transfer chicken to a cutting board; let stand for 5 minutes. Remove and discard bay leaf from soup; stir in fettuccine, cover, and cook 8 minutes on high or 20 minutes on low or until fettuccine is tender.

 

3. Remove and discard chicken skin and bones; chop chicken and add 2 cups to soup. Refrigerate the remaining chicken in an airtight container for up to 5 days.

 

4. Stir lemon juice, and 1 tablespoon of each chopped dill and parsley into soup. Makes about 12 cups.

 

Chef Tips: Customize this recipe by swapping the fettuccine with fresh gnocchi and/or finishing the soup with 1 cup of heavy cream. Use leftover chicken to make buffalo chicken nachos or freeze to make another batch of soup. Use 3 pounds of skin-on, bone-in chicken breasts in place of whole chicken for a timesaver.

 

Nutritional Information
  • 7 g Fat
  • 2 g Saturated
  • 52 mg Cholesterol
  • 679 mg Sodium
  • 24 g Carbohydrates
  • 3 g Fiber
  • 3 g Sugars
  • 13 g Protein
20 minutes
Prep Time
248 minutes
Cook Time
8
Servings
204
Calories

Shop Ingredients

Makes 8 servings
32 oz, 2 containers low sodium chicken stock
Wholesome Pantry Organic Low Sodium Chicken Broth, 32 oz
Wholesome Pantry Organic Low Sodium Chicken Broth, 32 oz
$2.69$0.08/oz
16 oz, 1 package soup greens, finely chopped
Progresso Vegetable Classics Green Split Pea Flavored with Bacon Soup, 19 oz
Progresso Vegetable Classics Green Split Pea Flavored with Bacon Soup, 19 oz
4 for $10.00
$2.50 was $3.49$0.13/oz
With Price Plus Club Card
1 bay leaf
McCormick Bay Leaves, 0.12 oz
McCormick Bay Leaves, 0.12 oz
On Sale!
$4.79 was $5.29$39.92/oz
1 oven-ready whole seasoned roaster chicken, thawed, breasts, drumsticks and wings removed
Wholesome Pantry All Natural Young Whole Chicken
Wholesome Pantry All Natural Young Whole Chicken
$11.50 avg/ea$2.29/lb
9 oz, 1 package fresh fettuccine, cut into 2-in pieces
Bowl & Basket Fettuccini No. 134 Pasta, 16 oz
Bowl & Basket Fettuccini No. 134 Pasta, 16 oz
$1.29$0.08/oz
1 tablespoon fresh lemon juice
Wholesome Pantry Organic Fresh Lemon, 2 lb
Wholesome Pantry Organic Fresh Lemon, 2 lb
$4.99$2.50/lb

Nutritional Information

  • 7 g Fat
  • 2 g Saturated
  • 52 mg Cholesterol
  • 679 mg Sodium
  • 24 g Carbohydrates
  • 3 g Fiber
  • 3 g Sugars
  • 13 g Protein

Directions

1. In a 5- to 6-quart slow cooker, stir stock, soup greens (except dill and parsley), bay leaf, 1 teaspoon salt, and ¾ teaspoon pepper; add chicken breasts, drumsticks, and wings. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.

 

2. Transfer chicken to a cutting board; let stand for 5 minutes. Remove and discard bay leaf from soup; stir in fettuccine, cover, and cook 8 minutes on high or 20 minutes on low or until fettuccine is tender.

 

3. Remove and discard chicken skin and bones; chop chicken and add 2 cups to soup. Refrigerate the remaining chicken in an airtight container for up to 5 days.

 

4. Stir lemon juice, and 1 tablespoon of each chopped dill and parsley into soup. Makes about 12 cups.

 

Chef Tips: Customize this recipe by swapping the fettuccine with fresh gnocchi and/or finishing the soup with 1 cup of heavy cream. Use leftover chicken to make buffalo chicken nachos or freeze to make another batch of soup. Use 3 pounds of skin-on, bone-in chicken breasts in place of whole chicken for a timesaver.