Comments on: Slow Cooker Chicken Noodle Soup

By: Monti - Budget Bytes

Monti - Budget Bytes — Tue, 29 Nov 2022 14:43:21 +0000

In reply to Bob's. While our slow cooker is a 6 quart, it doesn't mean every recipe won't fit into a 4 quart. You should review the ingredient list for the recipe you want to prepare and do the math. If the measurements add up to more than 3 quarts, I would size down.

By: Bob's

Bob's — Sat, 26 Nov 2022 10:39:36 +0000

Are all the slow cooker recipes sized for a 6 quarts slow cooker? Could they fit in a 4 quarts one or should I size down the ingredients accordingly? Thank you

By: Heather K

Heather K — Mon, 21 Nov 2022 02:05:30 +0000

This was delicious! We could not find bone in breasts or thighs so we got a whole chicken and cut it up. We even added matza balls as that is a family favorite. It was all gobbled up! Thank you budget bytes team.

By: Jaclene Janicki

Jaclene Janicki — Fri, 18 Nov 2022 23:59:35 +0000

Should’ve cooked the noodles separate. It’s good but the noodles are not good at all . So till next time

By: Courtney

Courtney — Sat, 29 Oct 2022 15:59:56 +0000

I make this soup quite often and it is the perfect cozy bowl of soup. I accidentally ordered boneless split chicken breasts this week in my grocery order. I didn’t want to go buy anything else so I just used them with a couple bullion cubes. It was not quite and tasty as usual but it was still very good.

By: Brandi

Brandi — Sat, 17 Sep 2022 21:54:07 +0000

I halved this recipe, used boneless/skinless chicken breast I’d pre-diced already before freezing, and did half water half chicken broth. I also left out the celery because, yuck and added extra carrots lol. My 4 year old kept telling me the house smelled yummy while it was cooking and she devoured it at dinner time. It’s a win from me.

By: Mario

Mario — Fri, 13 May 2022 05:44:34 +0000

I use 6 chicken drumsticks. In my stainless steel pot. Start with diced bacon, onion, crushed garlic, Italian herbs. Fry until onion translucent. Add boiling water from the jug, place in the chicken, bay leaf, carrot, parsnip, onion, celery, a dollop of Dijon mustard, salt, pepper, chilly flakes (optional). Let it brew for a couple hours with lid on. Stir occasionally. Once meat is cooked tender, pull out chicken. Remove bones. Shred chicken and place back in soup. Serve. Can sprinkle with parmesan (optional). Delish!!!! Freeze leftovers.

By: Eloise

Eloise — Wed, 16 Mar 2022 05:43:00 +0000

I added lemon juice and some parmesan at the end. I had to add more salt than was suggested but that’s personal preference.

I used bone and skin chicken thighs. The broth flavor was definitely slightly different than what I expect from chicken soup. Wondering if the skin had something to do with it. Still very good!

By: Roberta

Roberta — Wed, 23 Feb 2022 18:30:35 +0000

In reply to Stephanie.

Stephanie, I agree 100%, however, I suggest you give this recipe one more try – instead of adding the ton of salt at the end of cooking time, try adding one half to 1 tsp in when you add the other herbs. I think you’ll find a bit more flavorful and heart healthy. Take it from an old great great granny who’s been cooking from scratch for the past 70 years.

By: Beth - Budget Bytes

Beth - Budget Bytes — Sun, 30 Jan 2022 16:49:36 +0000

In reply to Lily. Sure :)