It’s no secret that I love soup – it’s my favorite comfort food and I could eat it every day of the week!

While my kids aren’t normally soup lovers, this Chicken Noodle Soup is one of those meals I always know my family will devour.

This slow cooker chicken noodle soup recipe makes a filling and nutritious meal that’s perfect any time of year. With vegetables, grains and protein it ticks all of my boxes!

We love crockpot meals here for busy days! There’s nothing better than the smell of dinner filling the air with no effort on your part

It’s also the perfect pick-me-up when you’re under the weather with a sore throat or just to warm up in cold weather, so keep it on hand for chilly days!

If you love this Chicken Noodle Soup, try my Turkey Noodle Soup (Instant Pot or Slow Cooker), Creamy Italian Slow Cooker Chicken Noodle Soup, or my Chicken Noodle Casserole.

Ingredients Needed:

• Broth: a low-sodium chicken broth is best for this recipe. That way we can control the salt and add it just as needed.
• Vegetables: carrots, celery, and onion make the perfect savory flavor base for this soup.
• Seasoning: a combination of salt, freshly minced garlic, dried parsley, dried thyme, freshly ground black pepper, turmeric (optional), and a bay leaf brings so much flavor to this soup, while fresh parsley adds an extra vibrant flavor.
• Chicken: boneless skinless chicken breasts give you tender chicken that shreds easily. Boneless, skinless chicken thighs would work as well!
• Noodles: I’ve used dry egg noodles in a twist shape, but you can use any kind of short-cut pasta here.

How to Make Homemade Chicken Noodle Soup

This recipe is so easy to make! Full instructions are included in the recipe card below.

1. Combine ingredients in crockpot: Add broth, veggies, and seasonings to the crock pot and stir well. Add the chicken breasts and cook until vegetables are tender.
2. Shred chicken: Remove the chicken, shred it, and stir it back into the soup.

3. Cook pasta: Cook egg noodles until al dente.
4. Add pasta to soup: Stir noodles into the soup with fresh parsley, then season and serve.

Easy Chicken Noodle Soup FAQs

Tips and Notes 

• Get to know your crockpot: All slow cookers are different and cook differently. I’ve used a 4-6 quart pot for this recipe, but if yours is a different size, the cooking time may vary.
• Don’t overcook the pasta: Catch the pasta right at the point of al dente, as it can become overcooked quickly.
• Adjust seasonings to taste: Chicken broths and stocks have slightly different flavors and salt content, so you may need to adjust the seasonings after cooking.

Crockpot Chicken Noodle Soup Variations

• Use other fresh herbs: Add some fresh thyme or fresh rosemary instead of fresh parsley to add other flavors.
• Make it creamy: Add some heavy cream to this soup to make it a little bit creamy, or check out my Slow Cooker Creamy Chicken Noodle Soup for a super creamy crockpot chicken noodle soup!
• Use turkey instead: Swap the chicken for turkey and turkey stock if you prefer. It’s a great recipe for leftover Thanksgiving turkey. Alternatively, check out my Turkey Noodle Soup.
• Use a roast chicken: if you’ve got leftover Perfect Roast Chicken, you can use the meat to add to your soup and you can use the bones to make this Homemade Chicken Stock. It will be even more flavorful and nutritious!
• Change up the veg: You can use any kind of vegetable you like in this slow cooker chicken soup to add nutrients, color, and flavor. Just remember that not all vegetables need a long cook time: broccoli, green beans, spinach, and more can be added just at the end.

Serving Suggestions

This crockpot chicken noodle soup is great to make dinner for the whole family with minimal effort! 

It’s a hearty soup with noodles and delicious chicken that can be served on it’s own, but we love to have bread on the side to make it a complete meal.

Soak up the juices with some Garlic Bread or Breadsticks, or my Homemade Dinner Rolls.

Add nutrients with extra veggies like these Roasted Green Beans, or Air Fryer Broccoli. or Mixed Roasted Vegetables.

More Slow Cooker Soup Recipes to Try

Dinner

Easy Taco Soup recipe

Dinner

Crockpot Zuppa Toscana

Dinner

Crockpot Chicken Taco Soup

Dinner

Crockpot Chicken Noodle Soup

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Crockpot Chicken Noodle Soup

This easy Crockpot Chicken Noodle Soup recipe is one of my favorite things to warm up with on a cold winter day! With juicy chicken, vegetables, and an aromatic mix of seasonings, it's a family favorite!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4 servings

Calories 220cal

Author Ashley Fehr

Ingredients

• 6 cups low sodium chicken broth
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion (finely diced)
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric (optional)
• 1 bay leaf
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 2 cups dried egg noodles
• ¼ cup fresh parsley (optional)

US Customary – Metric

Instructions

• Add broth, carrots, celery, onion, salt, garlic, parsley, thyme, pepper, turmeric and bay leaf to a 4-6 quart slow cooker and stir well. Add chicken breasts and press down into the liquid.
• Cook on low for 5-6 hours, or on high for 2.5-3 hours, until vegetables are tender.
• Remove the chicken and shred with two forks and stir back into the soup.
• Near the end of the cook time, bring a large pot of salted water to a boil. Cook egg noodles to al dente. (OPTIONAL: you can also turn the slow cooker to high and cook the noodles in the soup — I find this takes about 20-30 minutes so it saves a little time to boil them separately)
• Stir the noodles into the soup with fresh parsley, season with salt and pepper to taste and serve.

Video

Notes

Ingredients and Substitutions:

• Broth: I always use low sodium chicken broth so I can adjust the salt to our tastes. If you are starting with salted broth you may want to reduce the added salt and taste before serving.
• Vegetables: Carrots, celery and onion are a classic threesome for any soup, but you can always add more vegetables your guests enjoy. 
• Chicken breasts: I use chicken breasts, but any boneless, skinless cut of chicken will work great here, including chicken thighs. If you have bone-in chicken, you can sear it in a skillet and add it to the soup to cook in the broth and veggies and debone later — just don’t miss any bones!
• Fresh parsley: fresh herbs are optional but they really help to brighten the flavor after a long cook time. Fresh dill would also be delicious!

Storage

• Store: Any leftover chicken noodle soup you have will last in the fridge for 3-5 days in an airtight container. The pasta will soak up the liquid and soften as the soup sits, so it’s best to enjoy it as soon as you can. Your leftovers will still taste delicious, though!
• Freeze: If you’re planning to freeze this soup, I recommend doing so without the pasta. Cooked noodles can become mushy in the freezer. To freeze your soup, follow the recipe as instructed, but don’t add the pasta. Instead, cool the soup completely, then store it in the freezer. When you’re ready to enjoy, thaw the soup and add cooked pasta just before serving.

Nutrition

Serving: 548grams | Calories: 220cal | Carbohydrates: 24g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 1379mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5538IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup appeared first on The Recipe Rebel.

This Chicken Noodle Casserole is classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.

Try this Chicken Pot Pie Casserole next or see more Chicken Casserole Recipes here!

If chicken and noodles isn’t the perfect combination, then I don’t know what is! Instant Pot Chicken and Noodles, Creamy Chicken Noodle Soup, Italian Instant Pot Chicken Breasts…yeah, it’s a classic. And this Chicken Noodle Casserole is an all time favorite.

It’s made with egg noodles and your favorite cooked chicken tossed in a rich and creamy sauce and topped with a golden, crispy, and buttery crushed cracker topping.

It just doesn’t get better than that!

For an extra dose of veggies we love to serve it with Roasted Vegetables or Air Fryer Broccoli and one of Mom’s Homemade Buns!

Ingredients Needed:

• Egg Noodles: egg noodles are a classic, but feel free to use whatever noodles you prefer.
• Butter: use unsalted butter as the base for the cream sauce. If you only have salted butter, you may want to reduce the added salt.
• Garlic: freshly minced garlic adds so much delicious flavor.
• Seasonings: a simple blend of Italian seasoning, salt, onion powder, and black pepper takes the cream sauce to the next level.
• All-Purpose Flour: helps to thicken the sauce.
• Chicken Broth: I like to use low sodium chicken broth. If you use regular, you will likely want to lessen the amount of salt you add yourself.
• Heavy Cream: evaporated milk or a lighter cream will work too, but it won’t be quite as rich.
• Veggies: I use a combination of frozen peas and frozen carrots. No need to cook them first! Feel free to experiment with your favorite frozen veggie blend.
• Chicken: use cooked, chopped chicken.
• Crackers and Melted Butter: melted butter and crushed saltines or Ritz crackers creates a delicious crunchy topping.

How to Make Chicken Noodle Casserole

1. Cook the noodles: Cook the egg noodles al dente according to package instructions, then drain and rinse with cold water to stop the cooking process.
2. Make the sauce: In a skillet, melt butter and add in garlic, Italian seasoning, salt, onion powder, and pepper. Cook for a minute, then stir in flour, broth, and cream. Cook until thickened.
3. Assemble the casserole: In a greased baking dish, combine noodles, sauce, frozen veggies, and cooked chicken. In a bowl, mix together crushed crackers and melted butter, then sprinkle that on top of the casserole.
4. Bake: Bake at 350ºF until bubbly, then cool for a few minutes and dig in.

Chicken Noodle Casserole FAQs

Tips and Notes

• Use cooked chicken! Don’t forget to use cooked chicken in the casserole. That can be chicken you cook just before, leftover Shredded Chicken, Baked Chicken Breast or Baked Chicken Thighs, or store-bought rotisserie chicken. This also works great with leftover cooked turkey!
• Cook the noodles al dente. Whatever noodles you use, make sure you cook them al dente according to package instructions. They will continue cooking in the oven, and we don’t want overcooked, mushy noodles.
• Rinse the noodles right away. Once the noodles are cooked, drain them and rinse them immediately with cold water to stop the cooking process.
• Taste test. I recommend tasting the sauce before pouring it over the noodles to make sure that it’s seasoned to your liking.

Variations

• Make it cheesy. Add a sprinkle of shredded cheese for a gooey, cheesy finish.
• Lighten it up. You can swap the cream for evaporated milk or a lighter cream if preferred.
• Use other veggies. Bulk it up with even more frozen veggies. Frozen mixed veggies would work great!
• Swap the meat. Feel free to swap the cooked chicken out for another cooked meat like bacon, ground beef, or smoked sausages.
• Make it vegetarian. Leave the chicken out and use veggie broth!
• Use another pasta. Any size and shape of any kind of pasta will work great in this recipe.

Serving Suggestions

You don’t really need anything else for this Chicken Noodle Casserole to be a complete meal, but it is delicious with a side of Garlic Bread or Roasted Veggies!

More Chicken Noodle Recipes to Try

Dinner

Chicken Noodle Soup

Dinner

Instant Pot Chicken and Noodles

Dinner

Chicken Broccoli Alfredo

Dinner

Chicken Spaghetti

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Chicken Noodle Casserole

This Chicken Noodle Casserole is a classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 461cal

Author Ashley Fehr

Ingredients

• 3 cups uncooked egg noodles (190 grams)
• ¼ cup unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup all purpose flour
• 2 cups low sodium chicken broth
• ¾ cup heavy cream
• 2 cups frozen peas and carrots
• 2 cups cooked, chopped chicken
• 60 grams saltine or Ritz crackers (about 18 crackers)
• 1 tablespoon unsalted butter (melted)

US Customary – Metric

Instructions

• Cook noodles according to package directions, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
• Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
• Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
• Stir in flour until no white remains.
• Whisk in broth and cream and cook until thickened, about 3-4 minutes.
• In a large, greased baking dish (9×13"), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
• Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
• Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).

Video

Notes

Substitutions:

• You can swap the cream for evaporated milk or lighter cream.
• You can swap the frozen peas and carrots for other frozen vegetables, or add in more!
• You can swap the cooked chicken for another cooked meat (try bacon, ground beef or smoked sausages). You can also leave it out and use vegetable broth for a vegetarian meal.
• Any size and shape of pasta will work great in this recipe.

Tips:

• taste the sauce before pouring over the noodles to ensure it is seasoned to your liking.

Nutrition

Serving: 258grams | Calories: 461cal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 421mg | Potassium: 373mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5201IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg

The post Chicken Noodle Casserole appeared first on The Recipe Rebel.

This Homemade Chicken Noodle Soup is loaded with flavor, tender vegetables, juicy chicken and plenty of noodles! It is the perfect hearty, healthy dinner! See the step by step recipe video down in the recipe card.

Love chicken noodle soup? Try this Crockpot Chicken Noodle Soup or this Creamy Instant Pot Chicken Noodle Soup next!

It’s that time of year again when a good pot of Chicken Noodle Soup can heal (almost) all the things that ail you, and I had to share my favorite homemade soup with you to carry you through the next few months of chilly days!

If I’m planning ahead (that is not always the case!) I love to start with this Perfect Roast Chicken and then use the carcass to make Homemade Chicken Stock — it really takes this homemade Chicken Noodle Soup to the next level!

If you don’t, you can follow the recipe as written below using store bought chicken broth or stock and raw boneless, skinless chicken breasts or thighs.

Below I’ll answer a few commonly asked questions so you can be sure you see success!

Love the flavors but want something heartier? Check out this Chicken Noodle Casserole!

Can I make this Chicken Noodle Soup in the Instant Pot?

You can absolutely make this Chicken Noodle Soup in the Instant Pot (this Instant Pot Chicken Noodle Soup is also a great example!)

You will start by sauteeing your vegetables and cubed chicken (it’s important to cube it if making this in the Instant Pot so that it cooks more quickly) in a bit of oil just until the onions are translucent. Then add your herbs and spices and cook 1 minute.

Add the broth and be sure to scrape the bottom well to remove any stuck on bits, then add your pasta.

Put the lid on, turn the valve to sealing and pressure cook on high for 2-3 minutes. I like cooking my pasta for 2 minutes as it is perfectly al dente. If you prefer softer noodles, you can cook for 3 minutes.

Let the pressure release naturally for 4-5 minutes, then open the valve and remove the lid to serve.

Can I make this Chicken Noodle Soup in the Crockpot?

Yes!

You can see this Slow Cooker Creamy Chicken Noodle Soup as an example of how to make soup in the crockpot.

When making soup in the crockpot, you have the option to saute the vegetables and/or chicken first, before adding to the slow cooker, or to add everything into the crockpot and let it cook.

If sauteing first, you will cook on low for 3-4 hours before adding the pasta. If adding vegetables and chicken raw, you will cook on low for 4-5 hours before adding the pasta. This is one instance where cooking a couple hours longer won’t really hurt it.

You will add the pasta for the last 20-30 minutes of cook time and turn the crockpot to high.

Can I use leftover chicken in this recipe?

Yes! If you’ve made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken, this is a great time to use it!

You can add it with the broth, or wait and add it later the pasta.

Variations on this homemade Chicken Noodle Soup recipe:

• You can use any short pasta in this recipe, or longer spaghetti or fettuccine noodles that have been broke in thirds or quarters. I like to use egg noodles in my Chicken Noodle Soup, but any will work!
• Add a kick! You can add a pinch of red pepper flakes or cayenne with the rest of your spices for flavor that will warm you right through
• Mix up the veggies: feel free to add in your favorites or ones you need to get out of the fridge, or remove ones you don’t like. Just remember that not all vegetables need a long cook time: broccoli, green beans, spinach and more can be added just at the end.
• Swap the chicken for leftover turkey and turkey stock
• Add a splash of heavy cream once the noodles are cooked for a luxuriously creamy soup

How do I store Chicken Noodle Soup?

You can refrigerate chicken noodle soup for 4-5 days, or freeze for up to 3 months.

Noodles that are sitting in liquid will get soft with storage, so if you are picky about having your noodles al dente, then you may want to cook them separately and add them in only when serving.

That way, you can freeze the broth, chicken and vegetables together and your noodles won’t get soft.

If you do store your Chicken Noodle Soup with the noodles, keep in mind that the noodles will continue to soak up the liquid as it sits, so you will likely want to add more broth when reheating.

More chicken soup recipes!

• Crockpot Chicken Taco Soup – made with 6 ingredients!
• One Pot Chicken Stew
• Chicken Barley Soup — so easy!
• Chicken Gnocchi Soup

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Chicken Noodle Soup

This Homemade Chicken Noodle Soup is loaded with flavor, tender vegetables, juicy chicken and plenty of noodles! It is the perfect hearty, healthy dinner!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1/2 medium onion (finely diced)
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon tumeric (optional)
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 3/4lb or 340g)
• 2 cups dried egg noodles
• salt and pepper to taste

Instructions

• Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
• Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
• Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
• Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
• Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.

Video

Nutrition

Calories: 249cal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1376mg | Potassium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5202IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

The post Chicken Noodle Soup appeared first on The Recipe Rebel.

This Crock Pot Beef and Noodles is an easy 6 ingredient dinner that requires little prep time! Rich, creamy and comforting! Step by step recipe video down in the recipe card.

Today’s 6 Ingredient Supper is one of our favorite meals for fall!

This Crock Pot Beef and Noodles has tender shredded beef and egg noodles in a rich and creamy gravy. It’s fall comfort food made so easy!

In the past, we’ve often served beef roasts with potatoes and a batch of Mom’s Homemade Buns, but this Beef and Noodles recipe might just change us forever!

The egg noodles soak up that creamy sauce so perfectly, and they cook easily and quickly in the slow cooker.

This cozy dinner is now one of our favorite ways to do up a roast, alongside this Instant Pot Pot Roast with potatoes and carrots!

What kind of beef roast is best for this recipe?

In Canada, roast beef cuts are labelled differently than in other countries, including the U.S., so some recipes can be confusing.

In Canada, beef roasts are labelled for one of 3 uses: pot roast, oven roast, and rotisserie roast, which makes it easy to figure out which one you want. Any pot roast roast will be great in this recipe.

I recommend a blade or cross rib roast in Canada, or a chuck roast in the United States.

What if my beef roast is more than 1 pound?

This recipe calls for a (roughly) 1 pound chunk of beef roast. It’s rare that you will get a 1lb roast from the grocery store, but that’s no problem.

While you’ll only need 1lb of beef for this recipe, you can cut any roast into 1lb chunks and cook for the same amount of time, then shred and store the extra in the refrigerator or freezer for another meal.

It’s a great way to meal prep!

How to make Beef and Noodles in the crockpot:

Here is a quick overview and some extra tips! See the detailed recipe down below.

• Start with your beef: Cook low and slow until tender and shreddable — you can do this in the pot or on a cutting board if it’s easier..
• Mix together cream and corn starch, and add to the juices to form the sauce in the crockpot.
• Add the noodles and let cook just until al dente — 15-30 minutes on high depending on the thickness of the pasta.
• Give it a good stir and serve! Don’t forget the crusty bread for dunking in that glorious sauce.

Variations on this Crockpot Beef and Noodles recipe:

• Add in some veggies: traditioanlly, beef and noodles doesn’t have any veggies but you can always add some in! Carrots would do well if added from the beginning, but most vegetables will be overcooked in the time it takes to cook the beef and should be added near the end.
• Bump up the herbs: since this is part of my 6 ingredient suppers series, I stuck to the basics and I can promise you it is not missing anything. But that doesn’t mean you can’t get creative or tailor this recipe more to your tastes!
• Spice it up: if you like everything on the spicy side, you can always add in some hot peppers or chili flakes to get that kick you desire.
• Swap the noodles for potatoes if you love the creamy sauce but can’t have gluten — be sure to add them at the beginning of the cook time or within the first couple hours for best results.

More ways to use that roast beef you’ll love:

• This Italian Beef is a reader favorite!
• This Instant Pot Beef Stew has a couple secret ingredients that take the flavor to the next level.
• Slow Cooker Pot Roast is the easiest Sunday dinner!
• Beef Barley Soup is hearty and freezer friendly.

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Crock Pot Beef and Noodles

This Crock Pot Beef and Noodles is an easy 6 ingredient dinner that requires little prep time! Rich, creamy and comforting!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours 15 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 4 servings

Calories 492cal

Author Ashley Fehr

Ingredients

• 1 lb beef roast blade, cross rib or chunk recommended
• 2 cups low sodium beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream
• 2 tablespoons corn starch
• 3 cups dry egg noodles

Instructions

• Place roast in a 3-4 quart slow cooker. Add broth, Italian seasoning, salt, and pepper.
• Cover and cook on low for 6-8 hours until tender.
• Remove beef to a cutting board. Shred with two forks and cover to keep warm.
• Turn crockpot to high.
• Whisk together cream and corn starch and add to the crockpot. Stir well. Stir in noodles — try to press as many down into the liquid as possible.
• Cook for 15-25 minutes on high (depending on the size and thickness of your noodles), stirring once after 10 minutes to check doneness and to ensure noodles cook evenly. Stir in shredded beef and serve.

Video

Nutrition

Calories: 492cal | Carbohydrates: 26g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 163mg | Sodium: 917mg | Potassium: 719mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg

The post Crock Pot Beef and Noodles appeared first on The Recipe Rebel.

It’s officially fall and I’m craving all the comfort food!

Hearty casseroles, carbs and creamy sauces are all back on the table and no one around here is upset.

These Instant Pot Swedish Meatballs are really the perfect fall meal — it’s a complete meal in one with no other pots required, plus we’re skipping the hard part and using store bought meatballs (so that you can still get a good meal on the table in between running the kids from one activity to the next).

If you do want to make your own meatballs, check out my favorite Homemade Meatball recipe!

This is my second one pot Instant Pot meatballs recipe, the first being these Honey Garlic Meatballs and Mashed Potatoes which we love, but are a little trickier because they require the pot-in-pot pressure cooker method, even though they both cook for exactly the same time.

Meatballs are just one of my favorite meals altogether, regardless of season and sauce and what we’re serving them over.

How to make the best Instant Pot Swedish Meatballs and Noodles:

1. Choose good ingredients — this seems like a no-brainer, but really, when we’re using just a few ingredients in a recipe, you need to pick ingredients you enjoy.
2. Choose low sodium beef broth — if you use regular broth this recipe will be very salty! Using low sodium sauces lets you control how much salt goes in
3. Don’t overcook — pasta in the Instant Pot cooks incredibly fast. Normally, I do short cuts of pasta for 2 minutes but I give this recipe an extra minute to ensure the meatballs are heated through.
4. Quick release — for al dente pasta, you don’t want to let your pasta cook any longer once the cook time is up. For this reason, pasta in the Instant Pot is always a quick release, which means you open the valve to release the pressure right away. If you tend to prefer your pasta with a softer texture, you can wait 5 minutes before opening the valve.

Tips for buying great store-bought frozen meatballs:

I know, I know — go ahead and judge.

But store bought frozen meatballs can make me feel like a superhero on those days where I had no dinner plan and the fridge was empty.

They are easily transformed into something amazing like these Instant Pot Swedish Meatballs with just a few ingredients, but you want to make sure you choose good meatballs to begin with.

A lot of store bought frozen meatballs are filled with weird ingredients and filler — you want to check the package for ingredients you can mostly pronounce. The shorter ingredient list the better!

Generally I’ve found with frozen meatballs that the cheapest bag is not what you want to be eating. You might have to spend a little bit more or watch for them on sale (or try Costco or somewhere you can buy a lot at a lower price).

Many stores also have fresh rolled meatballs, which will still require sauteeing in the pressure cooker but it will save you a step.

Tools you’ll need for these Instant Pot meatballs:

• an Instant Pot (I use a 6 quart smart Instant Pot, but this recipe should work fine in all)
• I haven’t used any other brand of electric pressure cooker, so I can’t say how they would function differently
• No other special equipment required — just dump and go!

More Instant Pot Recipes you’ll love:

• Instant Pot Italian Chicken Pasta
• Easy Instant Pot Recipes
• Juicy Instant Pot Chicken Breast
• Garlic Herb Instant Pot Potatoes
• Creamy Italian Instant Pot Chicken Breasts

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Instant Pot Swedish Meatballs and Noodles

These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 lb beef meatballs frozen or thawed
• 2 1/2 cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups extra broad egg noodles (140g)
• 1/2 cup half and half or heavy cream
• 1 tablespoon corn starch

Instructions

• Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
• Add noodles, spread into an even layer and press down gently but do not stir — they will not be completely submerged and that is fine.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
• When the cook time is over, do a quick release and open the valve to release the pressure (for noodles with a softer texture, you can allow the pressure to release naturally for 5 minutes before opening the valve). The noodles may appear dry on top — this is FINE. Stir them into the meatballs.
• Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect )

Video

Nutrition

Calories: 470cal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 690mg | Potassium: 768mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1.8mg

The post Instant Pot Swedish Meatballs and Noodles appeared first on The Recipe Rebel.

What a WINTER.

I don’t normally raise my voice around here, but it’s been a little ridiculous.

We’ve had more snow days already (much more!) in 2019 than we had in the entire 2017-18 school year. It’s not only been miserably cold, we’ve gotten huge dumps of snow and the wind — it’s not helping any of that.

That’s where this Crockpot Chicken and Noodles recipe comes in.

They are warm, and creamy, and comforting — like your favorite bowl of Chicken Noodle Soup when you need a little less soup and a little more stick-to-your-ribs (because you might be stranded on the side of the highway tomorrow).

Love a good crockpot chicken recipe? Check out my recipe for the JUICIEST Slow Cooker Chicken Breast!

I almost felt a little bad not adding in some peas, or broccoli, or some freshly chopped spinach in here to round up this very beige meal, but the truth is?

I wanted to keep it basic because nearly any vegetables will go great in here.

Find a bag of your favorite frozen vegetables and dump them in before you start the slow cooker (I don’t recommend adding them after because you need to cook the noodles in the hot liquid and the vegetables will cool it down too much to do so).

Can you cook noodles in the crockpot?

Absolutely!

It’s one of my favorite ways to make a quick easy dinner that often requires no other pots or pans (see my Slow Cooker Chili Mac or my Slow Cooker Spaghetti and Meat Sauce for examples!).

The trick when cooking noodles or pasta in the slow cooker is not to overcook. Since the timing is so different based on high v. low, the make and model of the slow cooker, the type of noodles (thick, thin, white, whole wheat, high fiber, etc.), it can be difficult to know how long is exactly right.

It’s important that you follow the cook time listed in the recipe for that specific type of noodles. If you choose another variety, keep in mind that the cook time could vary significantly.

It’s also important that you add the cream and corn starch when the pasta is still somewhat firm — as the corn starch needs some time to cook out and thicken.

How to make Crockpot Chicken and Noodles:

1. Start with your chicken, seasonings and broth. These will be slow cooked until the chicken shreds easily.
2. Add the pasta to the hot liquid in the crockpot, stir, cover and cook until al dente — don’t let them go too long!
3. Stir in some cream and you’re done! Easy, peasy, super creamy

Know your slow cooker:

Every crockpot cooks differently — some are hotter and some are cooler. I use a 2.5 quart crockpot and a 6 quart Hamilton Beach slow cooker, and I know that my crockpot cooks much more quickly, so I keep that in mind when looking at recipes.

Generally, a slow cooker that is more full will also take longer to heat and cook.

Variations on this Crockpot Chicken and Noodles recipe:

• Stir in some frozen vegetables at the beginning to round out this recipe and make it a full meal deal.
• Try spicing it up with a squirt of sriracha or buffalo sauce
• Opt for boneless, skinless chicken thighs for a richer flavor.

Looking for more crockpot chicken recipes?

• Chicken Rice Soup
• Crockpot Orange Chicken recipe
• Crockpot Shredded Chicken
• Italian Crockpot Chicken and Potatoes
• Cheesy Crockpot Chicken Spaghetti Recipe

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Crockpot Chicken and Noodles

This Crockpot Chicken and Noodles recipe is an easy crockpot chicken recipe that will please the whole family! So easy and so creamy (but NO cream of chicken soups!). 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 258cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 2 tablespoons corn starch
• 2 boneless skinless chicken breasts
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 cups extra wide egg noodles
• 1/2 cup half and half

Instructions

• Whisk together broth and corn starch. Add chicken breasts, broth, parsley, salt, pepper and garlic powder to a 2.5-4 quart crockpot. Cover and cook on low for 3.5-4 hours. 
• Optional: Turn crockpot to high and cook for 20-30 minutes (this increases the temperature to cook the pasta).
• Remove the chicken from the crockpot and stir in the half and half and noodles. Cover and cook on high for about 10 minutes. Stir and continue cooking until al dente (about 15-20 minutes total).
• Dice or shred the chicken. Stir in the chicken and serve.

Video

Notes

*This recipe has been updated since the video was made. The recipe as written is correct.

 

Nutrition

Calories: 258cal | Carbohydrates: 28g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 411mg | Potassium: 426mg | Fiber: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Crockpot Chicken and Noodles recipe appeared first on The Recipe Rebel.

This Slow Cooker Creamy Chicken Noodle Soup is so easy to make and BIG on flavor! A hearty crockpot meal that is sure to please!

I love soup.

And you love soup (well, most of you love soup).

There is just something about this Creamy Chicken Noodle Soup that hits the spot more than anything else on a cool Fall day (or a cool Winter day, or a cool Spring day).

The chicken and vegetables simmer all day which gives the broth even more incredible flavor, and just before it’s done we through in some egg noodles, cream and a touch of corn starch for a comforting, indulgent soup that is also pretty healthy.

Get your crusty bread/dinner rolls/breadsticks ready for dunking, because Fall is well on its way and with it Soup Season!

No slow cooker? Try my Creamy Instant Pot Chicken Noodle Soup Recipe or this Chicken Noodle Soup!

If you’re as excited as I am, check out these 30 Crockpot Soups for more dinner inspiration!

Why we love this Slow Cooker Creamy Chicken Noodle Soup:

• Homemade Chicken Noodle Soup is awesome.
• Winter is cold (at least here in Manitoba), soup is warm.
• It ticks all of my Best Ever Soup Recipes boxes: it’s thick, it’s chunky, it’s creamy, and it’s got just the right balance of veggies and carbs
• It makes the house smell amazing while it cooks!
• Crockpot soups mean that at 5:00 you don’t have to wonder what’s for dinner

How to thicken soup:

There are a few different ways to thicken soup, and I’m going to go through 3 different options and tell you why I prefer doing it the way I do

Milk or cream + flour to thicken soup:

You can whisk together a mixture of milk or cream and flour to thicken soup, and stir it in when you stir in the noodles.

This is a great option if you need easy and don’t have corn starch on hand.

The downsides? It takes some time for the flour taste to cook out and the soup to thicken, so if you go this route you may even want to add it to the soup an hour before it’s done.

Using a roux to thicken soup:

You can also cook up a roux on the stove or in the microwave.

Using a roux to thicken soup is great if you want a really (really!) thick soup, and you don’t mind a little extra effort.

To make a roux, you melt some butter in a pan and add an almost equal amount of flour. Cook that for a couple minutes, then whisk in some milk gradually, until you have a nice thick creamy paste or sauce (depending on how thick you want it, you add more or less milk).

You can also make a roux in the microwave, but it is a little more finicky because you have to keep an eye on it the entire time as it bubbles up quickly and needs lots of stirring.

Milk or cream + corn starch to thicken soup:

Although my original recipe called for milk and flour to thicken this soup, after additional testing I changed my mind.

I now prefer using cream (not milk!) and corn starch to thicken for a couple reasons.

I know cream sounds indulgent, but using cream (and about half as much cream as I used milk!), will give you a creamier, richer soup with less corn starch or flour.

The problem with relying on too much corn starch or flour is that it can affect the flavor if you add too much, and both need some time to cook out in the soup.

This way, we get amazing flavor, and just the right amount of creaminess with less starchy flavor.

Note that you absolutely can still use milk and flour or milk and corn starch if you prefer not to use cream — your soup may be a little thinner, or you may have to use more corn starch that you would with cream, but all of the above options work fine!

More Crockpot Soups you’ll love:

• Crockpot Vegetable Beef Soup recipe
• Turkey Noodle Soup (Instant Pot or Slow Cooker)
• Chicken Rice Soup – Stove Top or Slow Cooker
• Creamy Italian Slow Cooker Chicken Noodle Soup

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Easy Slow Cooker Creamy Chicken Noodle Soup

The easiest Slow Cooker Creamy Chicken Noodle Soup — gets thick and creamy, unlike those recipes that just add milk or cream. Perfect for a chilly day!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 servings

Calories 190cal

Author Ashley Fehr

Ingredients

• 4 cups low sodium chicken broth
• 1 lb chicken breasts raw, chopped (or boneless, skinless thighs), about 3
• 5 medium carrots peeled and diced
• 1/2 medium onion diced
• 2 ribs celery diced
• 2 tsp dried thyme
• 2 tsp dried parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cream* I recommend 18% or higher
• 2 tablespoons corn starch
• 3 cups wide egg noodles or other short pasta

Instructions

• *I like to prepare the carrots through parsley the night before and place them in a large freezer bag in the fridge. Then all I have to do the next morning is dump them in and add the broth.
• Add broth, chicken, carrots, onion, celery, thyme, parsley, salt and pepper to the slow cooker. Cook 7-8 hours on low or 3 hours on high, until vegetables are tender.
• Turn slow cooker to high.
• Whisk together cream and corn starch and add to the slow cooker with the egg noodles.
• Cover and let cook for 10-20 minutes, until noodles are cooked and soup has thickened slightly.
• If desired, you can whisk together more cream and corn starch to thicken further, but keep in mind the soup will continue to thicken as it sits.

Notes

*In the original recipe I called for milk and flour to thicken as I mentioned in the post above. I prefer to use cream now (I use less cream than I used milk), but note that you can use milk if you prefer. You may find you have to add additional corn starch to get a thick and creamy soup with milk.

Nutrition

Calories: 190cal | Carbohydrates: 19g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 438mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6434IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

The post Slow Cooker Creamy Chicken Noodle Soup appeared first on The Recipe Rebel.