Rosemary Chicken Noodle Soup
Rosemary Chicken Noodle Soup prepared in your crockpot makes a wholesome supper for those cold fall and winter days when you want to cozy up with a warm and hearty dish.
How to make Rosemary Chicken Noodle Soup
This is a very easy recipe to make. You’ll want to defrost the chicken overnight so you can work with it around midday, as this recipe is one that needs several hours in the crockpot.
To begin, dice an onion. Set it aside for now.
Cut a pound and a half of boneless, skinless chicken breasts or thighs into 1 inch pieces.
In a large skillet, heat a tablespoon of cooking oil over medium high heat. When it is hot, toss in your chicken and cook just until it has some golden color on parts of the chicken.
Meanwhile dice 4 large peeled & trimmed carrots and 3 stalks of celery into 1/2 inch pieces.
When the chicken is partly golden, turn off the heat.
Pour 6 cups of water and a quart of chicken broth into a large (7 quart) crockpot. Add in your chicken.
Add in the onion, carrots, and celery.
Sprinkle in a teaspoon and a half of rosemary leaves (2 tablespoons if you have fresh.) Cook this on low for 4 hours.
After it has cooked the 4 hours, add in 5 ounces of uncooked egg noodles.
Drop in a cup and a half of fresh baby spinach leaves.
Grab some parsley. If you have fresh, coarsely chop and add in about 1/4 cup. If you have dry parsley, add 2 teaspoons. Sprinkle in a teaspoon of black pepper, and then give the broth a quick taste. If you need some salt, add it now. Cook for about 15 more minutes or until the noodles are tender and the spinach is wilted.
Enjoy your rosemary chicken noodle soup with a nice dinner roll or slice of wheat bread if you like. Click here for Printable Version: Rosemary Chicken Noodle Soup – Crockpot
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Rosemary Chicken Noodle Soup
Ingredients
- 1 onion
- 1 ½ lb boneless, skinless chicken breast or thigh
- 1 tbsp cooking oil
- 4 large carrots
- 3 stalks celery
- 6 cups water
- 1 quart chicken broth
- 1 ½ tsp dried rosemary leaves (2 tbsp if fresh)
- 5 ounces egg noodles
- 1 ½ cups fresh baby spinach leaves
- ¼ cup fresh parsley (or 2 tsp dried)
- 1 tsp black pepper
- Salt, to taste
Instructions
- Dice the onion.
- Cut the chicken breasts or thighs into 1 inch pieces.
- In a large skillet, heat the cooking oil over medium high heat. When it is hot, toss in your chicken and cook just until it has some golden color on parts of the chicken.
- Meanwhile dice the carrots and celery into 1/2 inch pieces.
- When the chicken is partly golden, turn off the heat.
- Pour the water and chicken broth into a large (7 quart) crockpot. Add in your chicken.
- Add the onion, carrots, and celery.
- Sprinkle in the rosemary leaves.
- Cook on low for 4 hours.
- After it has cooked the 4 hours, add the uncooked egg noodles.
- Drop in the baby spinach leaves.
- Grab some parsley. If you have fresh, coarsely chop and add in about 1/4 cup. If you have dry parsley, add 2 teaspoons.
- Sprinkle in a teaspoon of black pepper, and then give the broth a quick taste. If you need some salt, add it now.
- Cook for about 15 more minutes or until the noodles are tender and spinach is wilted.
More Wintertime Recipe Ideas
If you enjoyed the rosemary chicken noodle soup recipe, you might want to check out these recipes.
Crockpot Apricot Pork Tenderloin
