How to make it

  • Place chicken, water, onion, carrot, salt, pepper, thyme, and dill weed into a slow cooker. Add celery if desired.
  • Set temperature to low and cook for 6 to 8 hours.
  • When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.
  • Turn the slow cooker up to high heat and stir in the frozen egg noodles.
  • Cook until noodles are tender then return the chicken pieces to the broth.
  • Adjust seasonings to taste.

Reviews & Comments 4

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  • kcladyz 7 years ago
    first always replace some of the water with chicken broth, also big mistake to cook noodles separate. you want to cook in the crock so it soaks up all the good juices and the starchyness of the frozen noodles will help thicken it a little. I am making this today but adding a little corn starch at the end to make it a tad thicker. Also frozen egg noodles are the best. they taste like real home made noodles when cooked in the crock
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    " It was not good "
    draghonsjk ate it and said...
    When I made this I pre-cooked the noodles and threw them in at the last minute. Honestly, this soup was not good. I found it flavorless and boring. There is room for improvement through. Some suggests were; add curry, half chicken stock half water, fresh herbs. Next time if I make this I think I'll use this as a base recipe and go from there.
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  • rae760 10 years ago
    I found them where I live in CA in the regular grocery store, in the freezer section with dough and such, but you can get regular egg noodles, and boil them seperately on the stove, and them add them last!
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  • danerin2 10 years ago
    this sounds wonderful. Can't have too many chicken soup recipes! I've never seen frozen egg noodles - do they have them in the regular grocery store?
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