With all of this Polar Vortex craziness, I feel as if it's due for a crockpot comfort recipe to help you out during these frigid times!
What better way to warm up on a cold winter day than with a bowl of homemade chicken noodle soup?
Not to mention, research shows that chicken noodle soup actually can help with common cold symptoms. Made in the crockpot, this dish is super simple and sure to be a seasonal favorite! (Or if you're like me, seasons don't apply to your food tastes, hency why I eat pumpkin year round..) Plus, its super versatile with tons of options to be added in!
Crockpot Chicken Noodle Soup - THIS MAKES A LOT, a whole week's worth if you cook for one!
4-6 Defrosted Chicken parts – preferably thighs, skinless OR Chicken Breasts *see notes below
(can use chicken breasts as well, but I have not tried that out yet)
2 32 oz Boxes of Chicken Culinary Stock** (Wegmans’ brand is what I used, can use broth!)
1 small Onion
2 Medium Jersey Sweet White Potatoes (Or Potato of your choice)
½ bag of baby carrots or 4 whole carrots chopped
3 tomatoes diced (or can used drained can of diced tomatoes)
Spinach (fresh or frozen, will be added at the end)
Salt, Pepper, Garlic Powder to taste
Noodles of your Choice - Gluten Free Pasta, Quinoa, Spaghetti Squash, Zoodles, Rice Noodles
*Chicken Breasts will not be as juicy as chicken thighs, since they consist of only white meat, BUT I have made it both ways, and enjoy both. Just depends on your taste and nutrition preferences
**IF YOU HAVE CELIAC, GLUTEN INTOLERANCE, GLUTEN ALLERGY, CHECK YOUR CHICKEN BROTH! Not all chicken broths are gluten free, please read ingredient labels carefully!
COLLEGE INN CHICKEN BROTH IS NOT GLUTEN FREE, BEWARE!
Here is a list of gluten free chicken broths that I know of:
Swanson, Pacific Natural, and Kitchen Basics in addition to Wegmans' brand
1. Remove the skin from defrosted chicken thighs if still intact/Cut fat off chicken breasts
2. Pour both boxes of chicken culinary stock or broth into your crockpot
3. Cut up onion into small pieces
4. Cube potatoes into square chunks, the size of a quarter
5. Cut baby carrots in half OR peel and chop whole carrots
6. Dice up tomatoes OR drain can of diced tomatoes
7. Add chicken and all vegetable ingredients (besides spinach) to broth
8. Add pepper and garlic powder to taste
9. Cook on low 4-6 hours, depending on the strength of your crockpot
10. Half hour before the soup is set to be finished, boil water and cook gluten free pasta/quinoa OR beging preparing your alternative noodle option
11. Cook frozen spinach, drain, and add to chicken soup last half hour of cooking
12. Serve broth into bowls, adding desired amount of noodles!
Get warm by enjoying by the spoonful!
Tips/Notes
- Pasta not your thing? There are PLENTY of pasta alternatives: Quinoa, Spaghetti Squash, Zoodles, Rice Noodles as well as rice options such as: Brown Rice, Jasmine/Basmati/Wild Rice. Do what works best for YOUR dietary needs!
- Have other favorite vegetables? Add whatever your favorite vegetables are to customize this soup to your liking!
- Fresh or frozen spinach can be used, if using fresh, don’t keep in the crockpot the entire time, I feel as if the spinach will disintegrate completely if you do!
- Add chickpeas for some extra protein and fiber (I personally can't eat beans)
4-6 Defrosted Chicken parts – preferably thighs, skinless OR Chicken Breasts *see notes below
(can use chicken breasts as well, but I have not tried that out yet)
2 32 oz Boxes of Chicken Culinary Stock** (Wegmans’ brand is what I used, can use broth!)
1 small Onion
2 Medium Jersey Sweet White Potatoes (Or Potato of your choice)
½ bag of baby carrots or 4 whole carrots chopped
3 tomatoes diced (or can used drained can of diced tomatoes)
Spinach (fresh or frozen, will be added at the end)
Salt, Pepper, Garlic Powder to taste
Noodles of your Choice - Gluten Free Pasta, Quinoa, Spaghetti Squash, Zoodles, Rice Noodles
*Chicken Breasts will not be as juicy as chicken thighs, since they consist of only white meat, BUT I have made it both ways, and enjoy both. Just depends on your taste and nutrition preferences
**IF YOU HAVE CELIAC, GLUTEN INTOLERANCE, GLUTEN ALLERGY, CHECK YOUR CHICKEN BROTH! Not all chicken broths are gluten free, please read ingredient labels carefully!
COLLEGE INN CHICKEN BROTH IS NOT GLUTEN FREE, BEWARE!
Here is a list of gluten free chicken broths that I know of:
Swanson, Pacific Natural, and Kitchen Basics in addition to Wegmans' brand
1. Remove the skin from defrosted chicken thighs if still intact/Cut fat off chicken breasts
2. Pour both boxes of chicken culinary stock or broth into your crockpot
3. Cut up onion into small pieces
4. Cube potatoes into square chunks, the size of a quarter
5. Cut baby carrots in half OR peel and chop whole carrots
6. Dice up tomatoes OR drain can of diced tomatoes
7. Add chicken and all vegetable ingredients (besides spinach) to broth
8. Add pepper and garlic powder to taste
9. Cook on low 4-6 hours, depending on the strength of your crockpot
10. Half hour before the soup is set to be finished, boil water and cook gluten free pasta/quinoa OR beging preparing your alternative noodle option
11. Cook frozen spinach, drain, and add to chicken soup last half hour of cooking
12. Serve broth into bowls, adding desired amount of noodles!
Get warm by enjoying by the spoonful!
Tips/Notes
- Pasta not your thing? There are PLENTY of pasta alternatives: Quinoa, Spaghetti Squash, Zoodles, Rice Noodles as well as rice options such as: Brown Rice, Jasmine/Basmati/Wild Rice. Do what works best for YOUR dietary needs!
- Have other favorite vegetables? Add whatever your favorite vegetables are to customize this soup to your liking!
- Fresh or frozen spinach can be used, if using fresh, don’t keep in the crockpot the entire time, I feel as if the spinach will disintegrate completely if you do!
- Add chickpeas for some extra protein and fiber (I personally can't eat beans)
