Crock Pot Chicken Noodle Soup
Made with tarragon and spices, chunks of juicy chicken, and hearty vegetables - comfort in a bowl.
Ingredients
- 2-3 pounds chicken pieces, any type
- 4 cups water
- 4 cups chicken broth (we like Better than Bouillon chicken base)
- 1 teaspoon each salt and pepper (more if needed)
- 1 tablespoon tarragon
- 1 bay leaf
- 1 large onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 8-10 ounces noodles
Instructions
- Place all ingredients except noodles in a crock pot. Cover and cook on low for 5-6 hours or on high for 2-2 1/2 hours.
- Remove chicken pieces and bay leaf. Remove meat from chicken bones, if needed. Shred or chop chicken meat and return to broth.
- Add noodles. Cook for another 30 minutes or until noodles are done. Alternately, cook the noodles separately and add just before serving. Add additional chicken base to taste.
Notes
For a bit of crunch, reserve the chopped celery and stir into hot soup right before dishing into bowls. The celery will soften a bit but still have a fresh crunch.
Adding cooked noodles to the soup right before serving keeps the noodles from expanding and becoming mushy.
If needed, offer cooked gluten-free and regular noodles separately so guests can choose their preferred pasta.