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**Slow Cooker Vegetable Noodle Soup

Slow Cooker Vegetable Noodle Soup

  • Cooking Time:

    6-8 hours on Low or 2-3 hours on High
  • Servings:

    8

Ingredients

2 Medium Onions, chopped
3 Carrots, peeled and sliced
2 Stalks of Celery, sliced
2 c. Broccoli Florets
6 oz. Egg Noodles, uncooked
1 tsp. Salt
1/4 tsp. Pepper
4 c. Chicken Stock
3 T. Fresh Flat Parsley, chopped
2 T. Lemon Juice
2-3 pound whole chicken

 

  1. Place chicken breast-side down in a 6-Quart slow cooker.
  2. Place all remaining ingredients, EXCEPT the noodles, parsley and lemon juice, in the slow cooker.
  3. Cover. Cook 6 to 8 hours on Low or on High for 2 to 3 hours.
  4. Carefully remove the chicken from the slow cooker and debone.  Chop meat into bite-sized pieces.
  5. Return chicken pieces to the slow cooker.
  6. Stir in uncooked noodles, parsley and lemon juice.
  7. Cover. Cook on High for 30 minutes longer.

NOTE: Skim any fat from the top of the soup.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Gretchen

Hi. Plan to make this tomorrow. I just wanted to check as I can’t imagine putting the noodles in (with “everything”) already cooked….Won’t they mush? Should I just add them at the end? Thanks!!!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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