Easy Chicken Noodle Soup
My granddaughter wasn’t feeling well recently, so I made a steaming pot of Easy Chicken Noodle Soup to soothe her throat. I delivered it to her house and she smiled when I told her what I had made. It comes together in the multi-cooker with only 7 ingredients. If you’re under the weather, or just hungry for comforting soup, it could be just what the doctor ordered.
Rain or shine, sick or well, there’s nothing like chicken noodle soup to comfort you and warm you up. Made with chunks of chicken breast, rich broth, vegetables and egg noodles, this soup is easy to make and even easier to eat.
Using the multi-cooker for this recipe makes clean up a breeze. Just rinse out the stainless steel liner and you’re good to go. I’m finding that I can do all sorts of easy recipes in the multi-cooker because it has a saute/brown feature, along with slow cooking and pressure cooking. It is one of my most versatile kitchen appliances. The 6-quart multi-cooker that I use is made by CROCKPOT.
Easy Chicken Noodle Soup
Ingredients:
- 2 tablespoons canola oil
- 1/2 cup chopped onion
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 2 cups chicken breast, cut into 1/2 inch chunks
- 8 cups of chicken stock
- 1 teaspoon ground thyme
- 4 cups uncooked egg noodles
How to make Chicken Noodle Soup?
- Saute the chopped onions, carrots and celery in canola oil in the multi-cooker for 6-8 minutes.
- Add the chicken chunks and saute until no longer pink, about 5 more minutes.
- Pour the chicken stock into the multi-cooker and add the ground thyme to the soup. Cover with the lid and set to slow cook on high for two hours.
- After one hour remove the lid and add the uncooked egg noodles to the soup. Stir. Replace the lid and cook for the last hour, until noodles are soft and chicken is tender.
- Serve with crackers or biscuits and a salad for a warm, inviting meal.
Making soup always takes me back to my childhood. My mother made some of the best soup I ever ate. And her Chicken Noodle Soup was always so comforting and delicious. I’m happy to be making it for my granddaughter and I know she loves it, too.
If you love soup as much as we do, be sure to check out my recipes for Easy French Onion Soup, White Chicken Chili and Ham and 12 Bean Soup. Or click on SOUPS AND STEWS for a complete list of hearty, delicious soups.
Easy Chicken Noodle Soup
Ingredients
- 1/2 cup chopped onion
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 2 cups chicken breast (1 large breast), cut into 1/2 inch chunks
- 8 cups of chicken stock
- 1 teaspoon ground thyme
- 4 cups uncooked egg noodles
Instructions
- Saute the chopped onions, carrots and celery in canola oil in the multi-cooker for 6-8 minutes.
- Add the chicken chunks and saute until no longer pink, about 5 more minutes.
- Pour the chicken stock into the multi-cooker and add the ground thyme to the soup. Cover with the lid and set to slow cook on high for two hours.
- After one hour remove the lid and add the uncooked egg noodles to the soup. Stir. Replace the lid and cook for the last hour, until noodles are soft and chicken is tender.
- Serve with crackers or biscuits and a salad for a warm, inviting meal.
Equipment
- 1 multi-cooker, or use the stovetop
Notes
- Yes! Follow the same steps, but use a Dutch Oven or large soup pot on the stovetop over medium heat to saute your vegetables and chicken in canola oil. Add the stock and thyme, reduce the heat and simmer for 30 minutes. Add the noodles and cook until tender.