I love soup, especially in the winter. It’s always a great way to warm up on a cold day. For awhile I was eating a can of soup every evening for dinner. One day I decided to be adventurous and try to make my own soup and noodles at home. I thought the noodles might be tough, but I was so pleased with how easy they were and how well the soup turned out, that it’s become one of my favorite dishes.
Slow Cooker Chicken Noodle Soup & Easy Homemade Noodles
Ingredients for Soup
- 3 chicken breasts
- 4 cans (14.5 oz) low or no sodium chicken broth
- 2 cups water
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup peas
- 1 tbsp poultry seasoning
- 1 tsp pepper
- 1/2 tsp basil
- 1/2 tsp oregano
Ingredients for Noodles
- 2 1/2 cups flour
- 2 eggs beaten
- 2 tbsp butter
- 1/2 cup of milk
- 1/4 tsp salt
- Turn the slow cooker on (8 hours) setting. Rinse chicken.
- Using a fork poke chicken a few times and then rub in poultry seasoning. Place in bottom of slow cooker.
- Add broth, water, carrots, celery, peas, pepper, basil, and oregano. Cover and cook for 8 hours.
- For noodles, in a large bowl mix together flour and salt. Then add in eggs, butter, and milk.
- Knead dough for 5 minutes or until smooth.
- Cover bowl with a towel and let sit for 20 minutes
- On a floured surface, roll out dough and then cut into desired lengths and shapes.
- Let noodles dry for 2 hours.
- After soup is done shred the chicken with a spoon and boil water for noodles. Cook noodles for about 10 minutes.
- Pour soup in bowls and add noodles. Add a dash of pepper to each bowl.
- Serve warm and enjoy!
*Note: I like using chicken breasts because there’s no worry about small bones sneaking into the kids’ bowls. Some people prefer the flavor that bones add, however, so you may prefer using a whole chicken or other parts. Also, while I liked making the noodles myself and didn’t mind cutting them, if I did this on a regular basis, a pasta maker would be very handy and make this recipe even easier. So if you have one, definitely use it instead of handcutting the noodles.
To Store: Store chicken and vegetables in one air-tight container, broth in another, and noodles in a third. When reheating pour all three into a bowl and microwave for 2-3 minutes.