This is a classic chicken noodle soup with bright lemony flavor. Because the noodles are whole-wheat, they have added pleasant chewiness-not to mention more fiber and nutrients-than the regular variety. Pair this delicious soup with crusty bread and red wine.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
25 mins
total:
4 hrs 25 mins
Servings:
8
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high. Sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Add the chicken to the skillet; cook until golden brown, about 3 minutes per side. Transfer the chicken to a 6-quart slow cooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the slow cooker. Cover and cook on LOW until the vegetables are tender, about 3 hours and 30 minutes. Add the noodles; cover and cook on LOW until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs.

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  • Remove the chicken from the slow cooker; cool slightly. Remove and discard the bones from the chicken. Shred the chicken using 2 forks. Return the shredded chicken to the slow cooker; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.

Tips

Multicooker Directions: In Step 1, transfer the browned chicken to the inner pot of a 6-quart multicooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Add the noodles to the pot; stir. Re-lock the lid; ensure that the Pressure Valve is turned to “Venting.” Cook on SLOW COOK [Normal] until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs. Debone and shred the chicken as in Step 2, and return to the pot; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.

Nutrition Facts

274 calories; protein 29g; carbohydrates 28g; dietary fiber 4g; fat 6g; saturated fat 1g; niacin equivalents 13.1mg; vitamin b6 0.7mg; sodium 619mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/20/2020
The instructions for this soup were not very good. I followed the directions however my vegetables on low for 3 hours were still hard. It was a filling soup but I would not recommend this recipe and the soup lacked flavor overall even with the thyme and the lemon. It also rendered a lot more servings than indicated. Read More
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