I’ve shared this recipe before, as it is a beloved comfort food in our home. The “3 ways” I am going to share it are the three preparation techniques: dutch oven, crock pot and instant pot! I pick the way I prepare it depending on how long I have and if my chicken is cooked or raw and frozen or not.
Crock Pot Chicken Noodle Soup
2 pounds chicken breast
3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
1 celery root, cut into 1/2-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1 1/2 teaspoons table salt
1 teaspoon freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
Dutch Oven – Cooked Chicken
- Saute carrots, celery and leek in 2 T. olive oil until cooked and tender.
- Add garlic, thyme, sage, rosemary, bay leaf, salt, pepper, broth and shredded chicken. Bring to a boil and then simmer until chicken is fully heated.
- Add in egg noodles and cook until done.
- Remove from heat and stir in parsley and lemon juice.
Crock Pot – Fresh or Frozen Chicken & All Day to Cook
- Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
- Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.
Instant Pot – Fresh or Frozen Chicken & Short on Time
- Saute carrots, celery and leek in 2 T. olive oil until veggies start to soften, about 3 minutes. Stir in the garlic. Press cancel to turn off the Instant Pot.
- Add thyme, sage, rosemary, bay leaf, salt, pepper, and broth. Stir. Add the chicken breasts to the broth.
- Close and seal the Instant Pot lid, and turn the valve to sealing.
- For thawed chicken breasts, pressure cook on high for 7 minutes. For frozen chicken breasts, pressure cook on high for 12 minutes.
- Allow the Instant Pot to naturally release for 10 minutes. Carefully release the remaining pressure by turning the valve to venting.
- Discard the bay leaf. Shred the chicken.
- Turn the Instant Pot back to Saute. Add the noodles and parsley to the pot to simmer for about 5 minutes. Turn the pot off.
- Stir back in the shredded chicken and lemon juice. Garnish with parsley.
I hope that y’all hanging in there and staying well. On this strange Sunday, I am especially thankful for those on the frontline. Your sacrifice has not gone unnoticed in our home.
DIXIE DELIGHTS DELIVERED