Slow Cooker Whole Chicken Noodle (or Farro) Soup
This method is so easy and the flavor is just right. “The kids went nuts over it, and we enjoyed the leftovers the next day. I think I'll make it again when the first snow hits,” reported recipe tester Greg Kershner.
Ingredients
- 2 carrots sliced about 1 cup
- 3 stalks celery sliced about 1 cup
- 1/2 yellow onion diced about 1 cup
- 2 cloves garlic peeled, smashed, and coarsely chopped
- 3 1/2 lbs. whole chicken giblets removed, and some or all skin removed if desired
- 2 - 3 tsp. salt to taste (2 works well if you’re on a lower sodium diet)
- 1/2 tsp. black pepper
- 2 bay leaves
- 1 tsp. dried dill or thyme
- 2 cups fine or extra fine egg noodles (use wheat/gluten-free, if needed) or use farro or barley
Instructions
- Put the carrots, celery, onions, garlic, farro or barley(if using) in the slow cooker and lay the chicken on top.
- Add 8 cups of water plus the remaining ingredients except the noodles, and cook on low for 6 – 10 hours or on high for 3 – 4 hours.
- Leave the slow cooker on and transfer the chicken to a colander placed inside of a large bowl to catch extra juices and let it cool (if you don’t have time to let it cool, you can work with very clean rubber gloves instead).
- Meanwhile, add the uncooked noodles to the slow cooker and let them cook for 20 - 30 minutes or until the noodles are done (See Tip below for how to keep your noodles firm).
- Remove and discard the skin and bones from the chicken and shred the chicken meat with your fingers.
- Return 2 1/2 cups of the chicken to the soup, and reserve and refrigerate or freeze the rest of the chicken for another use.
- Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Notes
Do Ahead or Delegate: Slice the carrots and celery, dice the onion, peel and smash the garlic, remove the giblets and some or all of the skin from the chicken and refrigerate, combine the spices, cook the soup, cook the noodles (or farro or barley) if preparing them separately and store tossed with a little butter or oil to prevent sticking, or fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: If you have them, add a sprig or two of fresh rosemary, parsley, sage, and/or oregano to the slow cooker. Season the soup at the table with freshly ground black pepper. For a different flavor on day 2, stir in some chipotles in adobo or salsa verde.
Tip: If you want the noodles or grains to stay firmer and the soup to have more liquid, cook them separately, drain them, toss them with a little butter or oil, and add them to each soup bowl as you serve it so they don’t absorb too much liquid. This is an especially good idea if you won’t serve the soup right away. It also gives family members the chance to put in however much they want.
Nutritional Information Per Serving (% based upon daily values): Calories 251, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 66mg, 22%; Sodium: 654mg, 27%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 2g, 6%; Sugar: 6g; Protein: 20g
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Jeanette Ambrose
Sunday 3rd of April 2022
I'm just finishing this soup-who can ever have too many variations of good ol' chicken soup anyhow?!~it is a keeper,a go-to.5 stars!Thanks for sharing it! April 3 and 36F with a few flakes of snow in the air;this warm cozy bowl of yum is being enjoyed here.