Chicken noodle soup in a slow cooker

Home Chicken soups

Chicken noodle soup is very easy to prepare in a slow cooker. Using this kitchen appliance simplifies the preparation of many dishes and soups are no exception. But culinary experts appreciated this recipe not only due to its basic preparation. Appetizing appearance, aroma and nutritional value - that’s why gourmets love this dish so much.

Chicken makes the soup nutritious, but without excess fat and calories. Vermicelli will also make you feel full, but will not burden your body with the need to process heavy food for a long time. As a result, the broth turns out clear and tasty, and the “filling” will help satisfy your serious hunger.

Another advantage of this soup is that it can be combined with many other ingredients. Additionally, you can add cereal, eggs, spices or herbs.

A slow cooker greatly simplifies the preparation of soup, but it is important not to forget to stir the dish periodically.

How to cook chicken noodle soup in a slow cooker - 15 varieties

Chicken noodle soup in a slow cooker - a classic recipe
Chicken soup with meatballs and noodles in a slow cooker
Chicken noodle soup in a slow cooker
Chicken soup with noodles and melted cheese
Soup with fried chicken and noodles in a slow cooker
Chicken soup with noodles and beans in a slow cooker
Chicken soup with noodles and eggs in a slow cooker
Chicken soup with noodles and zucchini
Chicken soup with giblets and noodles in a slow cooker
Chicken soup with funchose in a slow cooker
Chikhirtma - chicken soup with noodles and cobweb egg
Chicken soup with noodles and corn in a slow cooker
Chicken soup with noodles, beans and sausage
Chicken soup with noodles and mushrooms in a slow cooker
Chicken soup with noodles and chips

From home or store?

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You can, of course, quickly cook noodle soup in a slow cooker using a store-bought product. But, you see, it’s much more fun to cook the main ingredient yourself. The homemade product will be free of unwanted additives such as dyes and other harmful elements. In order to maintain the purity of the culinary act, the recipe for noodle soup in a slow cooker in our case involves the use of a product created with your own hands.

Chicken noodle soup in a slow cooker - a classic recipe

A simple recipe for making delicious soup takes only 40 minutes. In this case, most of the time that the cook will have to spend will be spent on preparing the ingredients. The multicooker will do the rest on its own.

Ingredients:

Chicken wings – 250 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Vermicelli - 0.5 cups
Vegetable oil
Salt
Greenery

Preparation:

Pour vegetable oil into the bottom of the multicooker and fry the onions and carrots, which should be finely chopped. To do this, select the “Frying” program.

When the onions and carrots are fried, add potatoes and chicken wings to them. Pour the mixture with water and salt.

Set the “Soup” function for 40 minutes. When half the time has passed, open the lid and add vermicelli.

At the very end, add finely chopped greens.

You can also add bay leaf or black peppercorns to the soup.

Other recipes

With melted cheese

Cook chicken soup in a slow cooker as usual. 5 minutes before readiness, add grated processed cheese and stir the contents of the bowl well. Spices and herbs will add accents, and we will happily eat the hot, delicious food.

With noodles

Soup with homemade noodles in a slow cooker will turn out great. The chicken will cook quickly, and add the noodles 10 minutes before it is fully cooked; it will have time to cook, but will not be overcooked. Let's decorate our dish with greens already in the plate. Fresh parsley goes well with soft chicken.

With rice

Any dish with rice is great for cooking in a slow cooker, chicken soup is no exception. The rice will have time to cook and swell, becoming softer and more tender. I really like cooking it in a slow cooker with rice. The dish turns out rich, satisfying and at the same time remains dietary. Let's put more carrots, onions and greens. This is delicious!

With tomatoes

You will need 6 medium tomatoes. Cut them into slices and place them in the pan along with pieces of chicken fillet, potatoes, onions, bell peppers and carrots. Let's put it in the Extinguishing mode for 45 minutes. It's easy to prepare, but it turns out very tasty. Don't forget to add salt and spices to taste. For beauty and a fresh spicy note, sprinkle green onions on top when serving.

With mushrooms

If you add mushrooms to an already delicious soup, it will turn out even tastier, richer, and meatier. Add the mushrooms along with the chicken and cook for at least 40 minutes. In this version I add allspice and black peppercorns; I like it spicier. When serving, garnish with herbs and season with sour cream - it will turn out great.

Chicken soup with meatballs and noodles in a slow cooker

Minced chicken meatballs will help enhance the taste. As a result, the soup is not oversaturated with ingredients and is easily digestible.

Ingredients:

Minced meat - 300 g
Chicken – 300 g
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli – 100 g
Spices
Vegetable oil

Preparation:

Cut the chicken and make meatballs from the minced meat. Fry onions and carrots. Add chicken and meatballs. Select “Soup” for one hour.

The vermicelli should be added when half of the allotted time has passed so that it does not pre-cook.

With noodles and meatballs

To prepare you will need:

Minced chicken in the amount of 270 g;
Potatoes in the amount of 350 g;
One carrot;
One large onion;
Vermicelli in the amount of 100 g;
Sunflower oil in the amount of two tablespoons;
Dill in the amount of 15 g;
One bay leaf;
Salt;
Ground black pepper;
Water volume 2 liters.

Cooking time – 1 hour.

The calorie content of the dish is 47.5 kcal per 100 g.

Step-by-step preparation of soup:

First you need to start preparing the meatballs. To do this, add pepper and salt to the minced meat, and then mix thoroughly. Make small meatballs;
Peel and wash the onions and carrots. Cut the onion into small cubes and grate the carrots;
Peel the potatoes, wash them thoroughly and cut into small strips;
Add oil to the slow cooker and add carrots and onions. Set the “Baking” mode and fry for five minutes;
Pour hot water over the prepared roast and add potatoes there. Cover with a lid and leave for 15 minutes;
After the set time has passed, place the meatballs in the water and leave again for ten minutes;
Add vermicelli;
Sprinkle with salt and pepper. Leave for five minutes. Chicken noodle soup with meatballs is completely ready.

Read how to cook grated pie with jam in a slow cooker.
Read how to cook scrambled eggs with cheese and sausage in bread, recipes here.

Read how to cook delicious pickled onions. This product is very often found in various salads; its piquant taste adds juiciness to any dish.

Instead of vermicelli, you can add its variety to the soup - noodles. Ideally, it should be homemade, but if you don’t have time to prepare it, you can use store-bought.

Ingredients:

Chicken thighs - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 4 pcs.
Noodles – 100 g
Salt

Preparation:

Chop the onion and carrots and fry on the “Fry” function until the vegetables turn golden.

Add chicken and potatoes. Fill with water and add salt to taste.

Select “Soup” and cook for half an hour. Then pour in the noodles and leave to cook for another half hour.

It is better to choose large noodles so that they do not become too boiled.

Preparation:

Soak the peas about 1 hour before cooking. Wash and peel the potatoes, carrots, and onions. Rinse the ribs. Cut the carrots into small pieces, first the onions into rings, then into quarters, finely dill, and ham into cubes.
Pour vegetable oil into the bottom of the multicooker bowl and cook for 10 minutes. fry the ham and ribs in it with the lid open in the “fry” mode. Then onions and carrots and fry for another 2 minutes.
Disable this mode. Place peas and potatoes in a bowl with meat ingredients, pour water, but not to the brim. Salt and pepper to your taste, you can add turmeric.
Close the lid and set the simmer mode for 1.5 hours.
Then taste the soup for salt and readiness of the peas. If everything is satisfactory, add more cilantro and leave the dish for 15 minutes. in heating mode.

Chicken soup with noodles and melted cheese

Melted cheese will add softness to the soup. You can buy cheese with mushroom flavor, for example. This is to add your own “zest”.

Ingredients:

Chicken – 400 g
Vermicelli - 1/2 cup
Processed cheese - 1 piece
Potatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - 3 tbsp
Salt

Preparation:

Place chicken, onions, carrots and potatoes on the bottom of the multicooker. Pour water, salt and select “Soup” for one hour.

15 minutes before the end of the regime, grate the cheese and pour into a container along with the noodles.

How to cook:

Grate the carrots on a coarse grater. Grind the onion in a blender.
Peel the potatoes, then wash them thoroughly and cut into cubes or strips.
Pour oil into the multicooker container and, when it warms up slightly in the “Baking” mode, place carrots and onions there.
Fry for about five minutes. At this time, wash the chicken meat and cut into medium pieces.
After the vegetables are stewed, place the chicken and potatoes in the multicooker container. Pour in water and salt.
Set "Soup". Time – 1 hour. When there are about five minutes left before the end of cooking, add vermicelli, pepper and bay leaf to the soup.
When serving, you can garnish with green onions.

Soup with fried chicken and noodles in a slow cooker

If you fry the chicken a little, the taste of the soup will change a little: it will become richer and more tasty. The dish will turn out very fragrant.

Ingredients:

Chicken – 250 g
Vegetable oil - 3 tbsp
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Vermicelli – 100 g
Bay leaf - 1 piece
Salt pepper
Greenery

Preparation:

Pour vegetable oil into the bottom and place the meat. Salt and add pepper. Fry using "Fry". After 15 minutes, add onions and carrots to the meat. Fry for another 5 - 7 minutes.

Then chop the potatoes and also pour them into a container. Add water, taste and add salt if necessary. Throw in the bay leaf.

Set “Soup” for 1 hour. When half the time has passed, add vermicelli. Cook until time runs out. Then chop the greens and sprinkle the soup with it.

How to cook:

First you need to prepare the chicken. Of course, you can take any other meat, but chicken has the softest and most low-fat meat.
The chicken should be washed in running water and cleaned of blood and spit so that the dish does not absorb unnecessary flavors. A whole chicken will not be enough for this dish, so you should cut it into small pieces. For the soup you need about less than half the chicken, the rest can be put in the refrigerator, and later you can prepare a salad from the remaining product.
Next you need to fry the vegetables. This is also done to taste; if you don’t want to eat stir-fried soup, you can add vegetables right away.
After washing the carrots and onions beforehand, they should be cut into small half rings.
Then you need to set the multicooker to the “baking” mode, pour a little vegetable oil into the bottom of the bowl and let the vegetables fry for 10 minutes, stirring them thoroughly.
Then you need to add already chopped chicken pieces to them so that all the ingredients absorb the taste.
Then you need to mix the fried ingredients and add one and a half liters of water to the multicooker. You can leave the current “baking” mode until the water boils. But if you wish, you can immediately add boiling water and set the “stew” function on the multicooker. Next, you will have to be patient and wait until the dish simmers for an hour and a half.
Without wasting time, you need to wash and cut the potatoes into small cubes. It needs to be added half an hour before the end of cooking, otherwise it may boil over. At the same time, you need to add spices, salt and pepper to taste, mixing everything thoroughly.
Then you should add vermicelli, bay leaf and herbs, cover with a lid and let the dish brew for a while. When the soup is infused, it will acquire an unsurpassed taste and aroma. The dish should be served hot, immediately after cooking.

In this article I will tell you how to prepare a delicious and satisfying lunch - chicken noodle soup in a slow cooker. Chicken soup is a dish familiar to everyone since childhood, and vermicelli is an excellent addition to it. A slow cooker will help us cook this soup quickly and easily.

Ingredients:

Chicken – 250 gr.
Onions – 1 pc.
Salt - to taste
Bay leaf – 1 dried
Sunflower oil – 3 tbsp. spoons
Carrots – 1 pc.
Potatoes – 3 tubers
Vermicelli – 100 gr.
Water – 2 liters
Green onions – 3 stalks
Ground black pepper

Chicken soup with noodles and beans in a slow cooker

Beans always add richness to a dish, making it more satisfying. This recipe uses canned beans in tomato sauce.

Ingredients:

Canned beans in tomato sauce - 1 can
Potatoes - 3 pcs.
Vermicelli – 100 g
Chicken – 300 g
Onion - 1 pc.
Salt
Vegetable oil

Preparation:

Fry chicken and onions in vegetable oil. Add beans with sauce and potatoes, salt to taste. Add water and cook on “Soup” mode for 50 minutes.

Vermicelli should be added at the thirtieth minute of cooking.

Preparation:

Cut the chicken into small pieces. Rinse the ingredients well and place in the multicooker bowl, after selecting the “baking” mode and pouring 1 tbsp. l. oils
Fry for no more than 10 minutes, seasoning the ingredients with salt and pepper. Turn off the device.
Chop the onion, peel and dice the potatoes. Add them to the meat, again add a little salt and pepper. If desired, you can add dried herbs or other aromatic additives (parsnips, parsley).
Add vermicelli and fill the food with water.
Select the “stew” mode and cook until the sound signal (after 60 minutes). This is often enough, however, it all depends on the type of potato that is in the soup, so be sure to try it after the signal.
Then add the chopped herbs and serve.
Cook buckwheat or pearl barley soup in the same way; no special effort or time is required.

Chicken soup with noodles and eggs in a slow cooker

The egg will add tenderness to the first dish. And it will also give bright colors. Once upon a time it was a simple stew, to which meat and vegetables were added over time. The result is a dish that is a tradition that has been prepared by more than one generation of chefs.

Ingredients:

Chicken drumstick – 2 pcs.
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli “spider web” - 1/2 cup
Egg - 2 pcs
Bay leaf - 1 piece
Salt
Vegetable oil

Preparation:

Fry the drumstick, onion and carrots a little in vegetable oil, setting the “Frying” program. Add chopped potatoes, bay leaf, salt and water.

Cook on the “Soup” function for half an hour. Then add vermicelli and diced eggs. Cook the dish for another half hour on the same function.

You can use any vermicelli, but it is the small type that will make the soup more tasty.

Nutritious and delicious!

Many of us cannot imagine our diet without a hearty soup. There are many different recipes for this dish to suit every taste. Today we will discuss how to cook chicken soup in a Redmond multicooker.

This kitchen gadget will help reduce cooking time. To cook the broth, take the whole carcass, sirloin, legs or thighs. A special niche is occupied by first courses prepared from chicken by-products.

On a note! To ensure the broth is clear, be sure to skim off any foam that appears. Poultry meat is pre-washed.

Compound:

3 pcs. chicken drumsticks;
onion – 1 head;
1 fresh tomato;
1 sweet bell pepper;
2 pcs. potato tubers;
2-3 cm of ginger root;
a bunch of parsley and dill;
1 sweet bell pepper;
salt and spices to taste;
Bay leaf.

This soup is light but very nutritious. It is also recommended during colds.

Preparation:

Let's prepare all the necessary ingredients.
Defrost the chicken drumsticks, rinse them thoroughly and remove any remaining moisture with paper towels.
Place the drumsticks in a multi-cooker bowl.
Fill with boiled water and set the “Quenching” program. Cook the drumsticks and broth for two hours.
Meanwhile, peel all the vegetables, rinse and chop.
We wash the greens and finely chop them with a knife. In addition to dill and parsley, you can add green onions.
Don’t forget to look into the multicooker, we need to remove the foam that appears.
Place all the prepared vegetables into the multicooker bowl.
Season with finely ground salt. You can add your favorite spices for taste.
At the same stage, peel the ginger root and grate it on a fine grater. Add to soup.
Checking the readiness of the chicken drumsticks. We take them out of the broth and cool.
Separate the meat from the bone and grind it.
After some time, put the greens into the multicooker bowl.
Next we send the chicken meat.
Mix everything thoroughly and cook until the vegetables are ready.
After the sound signal sounds, let the soup in the automatic heating mode for some time, and then serve.

Chicken soup with noodles and zucchini

In a slow cooker you can prepare a light vegetable soup, which will not only give you energy, but also enrich your body with vitamins.

Ingredients:

Chicken – 300 g
Vermicelli – 100 g
Zucchini - 1 piece
Onion - 1 pc.
Carrots - 1 pc.
Spices

Preparation:

Cut the chicken into small pieces, finely chop the onions and carrots, and cut the zucchini into cubes.

Place vegetables and meat on the bottom of the multicooker. Add spices and water. The “Soup” mode will allow you to prepare a delicious dish in 50 minutes. 20 minutes before the end of the regime, do not forget to add vermicelli.

Pea soup. What is needed for cooking

Now we’ll tell you how to cook pea soup in a slow cooker. There should be no problems with the cooking process. Thanks to ginger, this dish has a rather spicy, spicy taste.

For preparation you will need:

1 cup peas;
400 grams of chicken necks;
1 large carrot;
1 large onion;
1 piece of ginger;
two potato tubers;
4 tablespoons seasoning.

Chicken soup with giblets and noodles in a slow cooker

It is not necessary to use chicken fillet or breast in the soup. Hearts, stomachs and liver will also make it rich and satisfying.

Ingredients:

Chicken offal (liver, heart, stomach) - 350 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Noodles – 100 g
Spices
Greenery
Bay leaf
Vegetable oil

Preparation:

Fry the onions and carrots in vegetable oil, selecting the “Frying” function.

Add potatoes and giblets. Salt, add spices and bay leaf.

Set the “Soup” program for one hour.

Half an hour after start, add noodles and herbs. Wait until the end of cooking.

Preparation:

Cook the broth: wash the meat, put it in a slow cooker, pour 2 liters of water.
Turn on the multicooker in the “stew” mode, select a time of 1.5 hours. Place the whole onion. Strain the finished broth, first removing the meat.
Wash the saucepan. Turn on the multicooker in the “frying” mode.
Pour in vegetable oil, add chopped onion. Fry.
Add carrots cut into strips. Fry some more.
Add pasta. Add 1 tbsp. broth.
Add chopped bell peppers. Simmer for 10 minutes.
Pour the broth into the slow cooker.
Cut the meat into pieces. Add to soup. Bring to a boil. Add washed rice and chopped potatoes.
Switch the multicooker to the “stew” mode, time 30 minutes.
Place garlic, chili, walnuts, parsley, and basil in a blender.
Grind. Add tomatoes. Grind again.
In 10 min. until ready, add spices, salt to taste, add ground black pepper and chopped garlic, nuts, pepper and parsley.
In a couple of minutes. Add chopped parsley and hot pepper until finished. Let it sit for 30 minutes.

Chicken soup with funchose in a slow cooker

This dish comes from Chinese cuisine and involves a lot of spices. But if this is not to the taste of a gourmet, then you can limit yourself to salt and black pepper.

Ingredients:

Funchoza – 100 g
Chicken – 300 g
Onion - 1 pc.
Greenery
Spices

Preparation:

The cooking process is very simple. You need to chop the chicken and onions. Add water and season.

Cook the dish on the “Soup” program for 30 minutes. After this, add funchose and herbs. Cook for another 15 minutes.

If desired, you can add spicy spices, hot pepper, etc.

How to cook:

First, turn on the “Fry” on the multicooker for 25 minutes. If your multicooker is set to a mode, set it to 165 degrees.
Pour oil into the multicooker. While it is heating, chop the carrots, onions and bell peppers. First of all, throw the carrots into the multicooker saucepan.
Then, after about seven minutes, add the onion and pepper. Pour in 50 ml. water, stir and close the multicooker lid.
After that, after another 7 minutes, pour in another liter of water and add chicken pieces to the vegetables.
Set “Soup” for 1 hour. Temperature - 90 degrees. Put the potatoes.
After a while, add vermicelli and stir everything so that it does not stick together.
Before the end of the program, add herbs, garlic and pepper. Then you can keep the soup on “Heating” for about 20 minutes.

Another advantage of this soup is that it can be combined with many other ingredients. Additionally, you can add cereal, eggs, spices or herbs.

A slow cooker greatly simplifies the preparation of soup, but it is important not to forget to stir the dish periodically.

Chikhirtma - chicken soup with noodles and cobweb egg

A very simple soup that is made with only 4 ingredients. But despite this, it turns out very tasty.

Ingredients:

Chicken – 0.5 kg
Eggs - 3 pcs
Onion - 2 pcs.
Vermicelli – 50 g

Preparation:

Place chicken, cut into pieces, and finely chopped onion on the bottom of the multicooker. Pour water and select “Soup” for 40 minutes.

Beat the eggs with a whisk and pour into the soup after 20 minutes have passed since the start of cooking. Immediately add vermicelli. Add salt to taste.

How to cook:

Rinse the chicken drumsticks and dry them with a paper towel.
Pour the oil into a multi-cooker bowl and fry the chicken on both sides on the “Fry” setting. It will take approximately 15 minutes. Then the multicooker should be turned off for a while.
Peel the carrots, grate or chop them in a food processor.
Next, peel the zucchini and cut it into cubes.
Also peel and cut the potatoes. After the drumsticks are fried, place all the prepared vegetables in the multicooker container. Add salt.
Next, you need to pour hot water into the multicooker and add a bay leaf.
Now it’s time to set the “Soup” mode for 40 minutes. When the signal sounds, add vermicelli and turn on the multicooker for another 5 minutes.

Chicken soup with noodles and corn in a slow cooker

Corn adds sweetness and bright accents to the dish.

Ingredients:

Vermicelli – 100 g
Chicken – 400 g
Canned corn - 1 can
Onion - 1 pc.
Butter - 30 g
Salt

Preparation:

Place butter on the bottom of the device and fry the onion and chicken. For this purpose, the “Frying” or “Baking” function is useful.

Add corn and cover with water. Season and set the “Soup” program.

After 20 minutes, add vermicelli and cook for another 20 - 25 minutes.

Chicken soup with noodles, beans and sausage

This soup can be called a mix of everything that is in the refrigerator. The ingredients combine well with each other and there is no impression of culinary chaos.

Ingredients:

Chicken – 300 g
Vermicelli – 100 g
Beans - 1/2 cup
Sausage – 200 g
Onion - 1 pc.
Carrots - 1 pc.
Spices
Vegetable oil

Preparation:

Pour vegetable oil into the bottom of the multicooker and set to “Frying”. Fry chicken, onion, carrots and sausage. Add beans and spices.

Select “Soup” for 1 hour. Vermicelli should be added 15 minutes before the end of cooking.

How to cook:

First, let's prepare the vegetables. Cut the potatoes into cubes, chop the onion in a food processor, and grate the carrots.
Pour oil into the multicooker container and turn on “Baking”. When the oil is hot, add carrots and onions and fry for about five minutes, stirring.
While the vegetables are roasting, wash and cut the chicken. Then put it in the slow cooker along with the potatoes.
Pour in water, add salt and turn on “Soup” or “Stew” for 1 hour.
While the soup is cooking, make the noodles. To do this, combine the flour with the egg in a deep bowl and knead the dough. It should turn out to be plastic, so it is impossible to say unambiguously how much flour you need to take.
Then roll out the dough into a thin layer, then roll it up and cut it.
Place the noodle dough on the board and let dry. When there are 5 minutes left before the soup is ready, add the dried vermicelli. Also add spices and dried herbs. Continue cooking. The soup is ready!

Chicken soup with noodles and mushrooms in a slow cooker

You can make the soup even more flavorful with the help of mushrooms.

Ingredients:

Chicken – 400 g
Vermicelli – 100 g
Mushrooms – 200 g
Onion - 1 pc.
Butter - 20 g
Salt

Preparation:

Fry the mushrooms in butter using the “Fry” function. Add onion and chicken.

Pour water and select “Soup” for 50 minutes.

Throw the vermicelli into the container 15 minutes before the end of cooking.

Description of preparation:

Of course, every housewife can cook soup on the stove, but if you recently purchased a multicooker and your list of dishes for it is not very large, then I want to share with you a fairly simple recipe and tell you how to make noodle soup in a multicooker.
This soup turns out to be very light and nutritious, it is perfect for breakfast or lunch, but it is my favorite because it is associated with childhood. Believe me, with this simple slow cooker noodle soup recipe, you can easily feed the whole family without much effort. Purpose: For breakfast / For lunch / For dinner Main ingredient: Vermicelli Dish: Soups