Slow Cooker Chicken Noodle Soup

Name: Slow Cooker Chicken Noodle Soup (Elevated)
Total time: 10 h
Yield: 6
Cuisine: French
Ingredients: 2 lbs Bone-in chicken thighs; 1 Yellow onion-quartered; 2 Carrots-roughly chopped; 2 Celery stalks-roughly chopped; 4 cloves Garlic-smashed; 1 bunch Fresh thyme; 1 bunch Fresh parsley stems; 12 cups Filtered water; 1 tbsp Apple cider vinegar; 1 tsp Whole peppercorns; 1 tsp Salt; 2 cups All-purpose flour; 3 Large eggs; 1 tbsp Olive oil; 1/4 tsp Salt; 2 tbsp Fresh chives-finely chopped

⏱10h

👥6

🔥280 cal

Hard

🍽️French

A refined chicken noodle soup featuring a clarified broth (consommé) and delicate, handmade egg noodles.

2 lbs Bone-in chicken thighs

1 Yellow onion-quartered

2 Carrots-roughly chopped

2 Celery stalks-roughly chopped

4 cloves Garlic-smashed

See all 16 ingredients ↓

(0 reviews)

⏱10h

👥6

🔥280 cal

Hard

🍽️French

A refined chicken noodle soup featuring a clarified broth (consommé) and delicate, handmade egg noodles.

#Soup #Chicken #Consommé #Handmade Noodles #Slow Cooker #Artisan

Instructions

Place Chicken, Onion, Carrots, Celery, Garlic, Thyme, and Parsley stems into the slow cooker.
Add Filtered water, Apple cider vinegar, Whole peppercorns, and Salt.
Cover and cook on low for 8-10 hours. This creates a rich stock.
Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard solids. This is your consommé.
Return the consommé to the slow cooker and keep warm.
To make the noodles: Combine Flour, Eggs, Olive oil, and Salt in a bowl. Knead until a smooth dough forms. Let rest for 30 minutes.
Roll out the dough thinly and cut into desired noodle shapes.
Add Noodles to the simmering consommé and cook for 3-5 minutes, or until tender.
Garnish with Fresh chives before serving.

Ingredients

2 lbs 907 g Bone-in chicken thighs
1 113 g Yellow onion-quartered
2 140 g Carrots-roughly chopped
2 140 g Celery stalks-roughly chopped
4 cloves 12 g Garlic-smashed
1 bunch 30 g Fresh thyme
1 bunch 30 g Fresh parsley stems
12 cups 2.8 L Filtered water
1 tbsp 15 mL Apple cider vinegar
1 tsp 5 mL Whole peppercorns
1 tsp 5 mL Salt
2 cups 240 g All-purpose flour
3 50 g Large eggs
1 tbsp 15 mL Olive oil
1/4 tsp 1.25 mL Salt
2 tbsp 30 mL Fresh chives-finely chopped

Equipment

Slow cooker
Fine-mesh sieve
Cheesecloth
Rolling pin

Instructions

Place Chicken, Onion, Carrots, Celery, Garlic, Thyme, and Parsley stems into the slow cooker.
Add Filtered water, Apple cider vinegar, Whole peppercorns, and Salt.
Cover and cook on low for 8-10 hours. This creates a rich stock.
Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard solids. This is your consommé.
Return the consommé to the slow cooker and keep warm.
To make the noodles: Combine Flour, Eggs, Olive oil, and Salt in a bowl. Knead until a smooth dough forms. Let rest for 30 minutes.
Roll out the dough thinly and cut into desired noodle shapes.
Add Noodles to the simmering consommé and cook for 3-5 minutes, or until tender.
Garnish with Fresh chives before serving.

Nutrition per serving

Calories 280

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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Ratings & Reviews

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