Chicken Noodle Soup

chef.david.galeano's picture

Aug. 10, 2011


Chicken carcass 1 , broken into parts
Carrot 1 , peeled, chopped
Onion 1 , peeled, chopped
Celery stalks 2 , chopped
Water 2 Quart
Salt 1 Teaspoon
Marjoram 1/2 Teaspoon
Dried parsley 1 Tablespoon , tied in a cheesecloth bag
Bay leaf 1
Cooked noodles 1 Cup (16 tbs)



1. In a slow cooker or crock pot add the chicken pieces and vegetables, sprinkle the seasonings and herbs, add the spice bag and pour the water on top.

2. Close pot tightly with its lid.

3. Allow the chicken to cook on HIGH for 2 ½ to 3 hours, or on LOW for 5 to 6 hours if you are preparing the soup for supper.

4. Once chicken is tender, using a slotted spoon remove the chicken pieces to a platter and remove and discard spice bag.

5. When chicken is cool enough to handle, shred the meat off the bones.

6. Return shredded chicken and noodles to the pot.

7. Cover again and let cook on HIGH for 20 minutes.


8. Ladle the broth with meat, vegetables and noodles into warmed soup bowls or soup plates.

9. Serve the soup hot.


Substitue chicken with turkey if you like.

Recipe Summary

Difficulty Level: Easy
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 651Calories from Fat 350

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 533 mg22.21%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 51 g102%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet