Yay dinner! This is the second time I have attempted to make chicken noodle soup in the crock-pot. The first time, it came out just fine and tasted like chicken noodle soup, but kind of bland. The consistency was fine for me, soupy. The first time I did not remove the skin from the chicken prior to cooking it and then waited too long and had to fish skin out of the soup <-- gross. So this time, I removed the skin beforehand! It was harder and easier than I thought it would be. I got all that I could, but it got tricky around the wings. Verrrry messy, but not as messy as trying to find the skin that has fallen off after a few hours of cooking. Yikes.
I used this basic blueprint to begin with:
8 cups water or canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups egg noodles, uncooked
The original recipe and directions can be found here . I used 2 large, peeled carrots, about 1/2 an onion and 3 stalks of celery. I placed the skinned chicken on top of the vegetables. Since I thought my last soup was bland, I threw the kitchen sink at this one. I used the above seasonings and added a shake or four of the following, poultry seasoning, rosemary, oregano, and parsley. I used 5 bouillon cubes and 7 (8? sorry!) cups of water. Set the crock-pot on high and let it work its magic!
Another problem I ran into the first time was cooking the chicken too long before pulling it out to pull the meat off the bones; I picked the chicken up and the whole thing just kind of disintegrated in between my spoony things, leaving me diving for bones this time. Momma didn't raise no foo' so this time I pulled it out after about 5 hours (instead of the 7 before) of cooking. The meat was still falling off the bones, but things went much better than last time. The chicken is extremely hot, but it's easiest to use your fingers to just pull everything apart. This is also a very disgusting part of the job, but the chicken is definitely tasty :) I just use whatever meat looks good, mostly chicken leg and breast meat because the other stuff looks gross (new word suggestion, anyone?).
Just toss what you want back into the pot and what you don't want into the trash, or feed it to your dog, like I did :) Turn the crock-pot on low at this point to avoid scorching things.
I let it cook for 2ish more hours, shorter if you're in a hurry, longer if you're not. I added 4 cups of noodles (half wheat, half not because I ran out of wheat) about 30 minutes prior to serving. Topped it off with some freshly grated parmesan cheese. Overall this was a good meal. The prep time is a little lengthy, chopping the vegetables, skinning the chicken, but that could be because daughter wants to help every step of the way :) Once you get everything in the cooker though it's easy breezy and recommended. Nutritionally, I'm happy. Daughter and husband get veggies, good protein and carbs. I'm working on a way to get decent nutrition information about homemade recipes that don't come from allrecipes.com(which usually have it included).
Husband rating: 7 (meaning he would eat it again and it can be put into my dinner list)
Would I make this for someone else? (potlucks, shut-ins, new mommies, friends over for dinner) Yes!