I consider myself a chicken noodle soup expert because I grew up on it and observed my grandma’s tricks for over a decade. I do know my chicken noodle soup business and I will share it with you, because America needs to know that chicken noodle soup is SUPER easy to make at home, and it has nothing in common with bright yellow packaged or canned stuff that has no chicken in it. There is nothing neon yellow about real chicken soup!
The key to good chicken noodle soup is clear chicken broth. There are 4 tips for making clear broth my grandma taught me:
1. Use cold water for the broth if cooking on a stove top.
2. Add whole peeled onion along with chicken.
3. Keep the lid of the pot half open until water starts boiling (if cooking on a stove top).
4. Once broth starts boiling, remove the foam with small mesh strainer every 30 minutes or so.
I decided to experiment if I can make same crystal clear grandma’s slow cooker chicken noodle soup. Turns out, you can.
How to Make Grandma’s Slow Cooker Chicken Noodle Soup
Whole onion is THE most important tip for clear flavourful chicken noodle soup – it “absorbs” the cloudiness. Here is how to peel the onion, so its layers do not fall apart and you can easily discard it whole before serving the soup: cut off only the end (“tail”) part, peel the outer yellow layer and do not trim the root end. That’s it.
Place all ingredients in slow cooker, cover, set and forget for 8 hours on low or 4 hours on high.
I was concerned slow cooker chicken noodle soup would turn out cloudy because the lid isn’t half open and I’m not skimming the foam like with a stove top version. Not the case – it came out crystal clear and delicious as always! There is nothing more healing than a bowl of hot chicken noodle soup when you are not feeling well or weather outside is dreary, like right about now when Vancouver’s rain has returned. Oh well, better than snow.:)
- 2 lbs any chicken pieces (I used drumsticks and breast)*
- 1 medium onion, peeled
- 2 medium carrots, diced
- 2 large celery stalks, diced
- 2 large garlic cloves, slivered
- 3 bay leaves
- 5 whole black peppercorns
- 2 tsp salt
- 10 cups water
- 1/2 tsp freshly ground black pepper
- 8 oz any pasta**
- 1/2 cup dill, finely chopped
- In a large slow cooker, add chicken, onion, carrots, celery, garlic, bay leaves, peppercorns, salt and water. Cover and cook on Low for 8 hours or on High for 4 hours.
- Discard bay leaves, peppercorns and onion. Remove chicken on a large plate or cutting board. Add pasta, cover and cook for another 10 minutes or until pasta is ready.
- In the meanwhile, shred chicken with two forks and chop dill. Return chicken to slow cooker, add dill, stir and serve hot.
*I would recommend to use bone in chicken for more flavourful broth. **For healthy pasta option, I like to use broken into pieces whole wheat spaghetti or any small shape whole grain pasta. This time I used organic egg noddles because I wanted to like my grandma used to do, and they cook faster.
Servings Per Recipe: 7
Amount Per Serving = 2 cups:
Total Fat: 1.1 g
Cholesterol: 23.6 mg
Sodium: 433.5 mg
Total Carbs: 28.2 g
Dietary Fiber: 4.3 g
Protein: 15.6 g
WW Points+: 4