loading

Slow cooking the butter roasted chicken and the fresh vegetables in the chicken broth brings the rich flavor to this soup and makes it tastier and healthier.

Step 1: Ingredients

1) Diced Carrots - 1 Cup

2) Diced Celery - 1 Cup

3) Diced Onion - 1 Cup

4) Chicken - 3/4 Lbs

5) Chicken Broth - 1.5 L

6) Melted Butter - 2 Tbsp

7) Garlic - 2 pods

8) Instant Egg Noodles - 4 oz

9) Salt and Pepper for seasoning

Step 2: Roasting the Chicken

1) Place a pan on medium heat and add the butter.

2) Add the chicken in the pan and roast till it cooks well and browns on the outer skin. (approximately 8 -10 min )

3) Allow the the chicken to cool down completely and then shred it into small pieces. (remove the bones if any)

Step 3: Sauteing the Vegetables

1) Add all the vegetables from the ingredients list to the pan in which the chicken was roasted earlier.

2) Saute the vegetables for few minutes (approximately 5 min) and season it with salt and pepper as per taste.

Step 4: Cooking the Soup

1) Add in the sauteed vegetables, shredded chicken and chicken broth into the crock pot and set on high (2-3 hours) or on low (5-6 hours)

2) When the soup is almost done, add in the instant noodles and allow it cook for 10 - 15 min.

3) Add salt and pepper if necessary.

3) Once the soup is ready. Serve it Hot !!!

Changed it a bit for me. Added 1 can of Chicken Cream Soup. Cut back 1 cup of the broth. Only put in 1/2 of the Onion. Added 1 basil leaf. Added 4 Potatoes cut into quarters. Came out excellent. I also didn't sauté anything, just added it to slow cooker all at once. I like my vegetables with a little more texture.
Forgot to mention. To save time I bought an already roasted whole chicken at the store and just shredded it.
<p>Thank you for sharing the changes you have made.I would also like to try it. </p>
<p>I made this for dinner. Since I don't have noodle, I used macaroni. </p><p>It was super easy and super tasty. My family liked it lot :) Thanks for sharing..</p>
<p>Happy that your family liked it. Thank you for sharing the picture :)</p>
looks great, going to try it. thank you for your time!
<p>Try and let me know !</p>
<p>Doesn't the slow cooker cook the chicken completely? What happens if you don't do any of the Sauteing?</p><p>Also, instead of prepping the carrots/celery/onions, I'm thinking of just using a bag of mixed frozen vegetables like the PictSweet Asian Medley... and/or the dried vegetable soup mix from Harmony House.</p><p>Finally, maybe instead of the pasta instant noodles, I'll try with Sea Tangle's kelp noodles (konaberry or green tea).</p><p>Anyone recommendations for a good Bouillon base stock? Grace, Penzey, 'Better Than Bouillon Bases', Herb-Ox Chicken, GoBio!, Minor's, Goya??</p>
<p>Thanks for your comment. </p><p>Yes, the chicken will be cooked completely, as we are roasting and shredding the chicken earlier and then cooking it slowly. roasting the chicken brings in a extra flavor to it and also can be shredded easily. vegetables are sauteed in the same pan to include all the chicken flavors left in the pan. Can add the vegetables and chicken without sauteing but it will take longer time.Frozen vegetables can also be used.I have not tried Sea Tangle's kelp noodles for this soup, try and let me know.</p>

About This Instructable

2,265views

144favorites

License:

More by Pavithra Arunkumar:Rainbow Sugar Scrub South Indian Bridal Head Pieces Ring Murukku (Fried Rice Flour Rings) 
Add instructable to: