Spicy Homemade Chicken Noodle Soup Party in the Slow Cooker!

Spicy Homemade Chicken Noodle Soup Party in the Slow Cooker!
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 1.3 g
  • Cholesterol: 28.3 mg
  • Sodium: 118.0 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.0 g

View full nutritional breakdown of Spicy Homemade Chicken Noodle Soup Party in the Slow Cooker! calories by ingredient
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Introduction

A great spicy chicken soup and a fantastic way to use leftover chicken! A great spicy chicken soup and a fantastic way to use leftover chicken!
Number of Servings: 12

Ingredients

    Ingredients:
    -Chicken Breast, no skin, 20 ounces (I roasted a chicken that I only used 3oz of and I had seasoned it with salt, pepper, and southwest seasoning before roasting. Next I boiled the chicken with 1/4 onion, 1 tsp minced garlic, 1 Bay leaf, 1 tsp italian seasoning, salt and pepper strained out all of the bits and put the stock in the slow cooker then removed the bones and yucky bits of the chicken before chunking and shredding the chicken into the slow cooker) I added about 15 cups of water to yield 2qts of stock

    -No Yolks Broad Egg Noodle 8 oz

    -Carrots, raw, 3 large (7-1/4" to 8-1/2" long) sliced

    -Roma tomato, 2 cup chopped

    -Mushrooms, 6oz, sliced

    -Celery, raw, 3 stalk, large (11"-12" long) sliced

    -Onions, raw, .5 large chopped (1/4 cooks with whole chicken then transfers to slow cooker)

    -Minced Garlic, 2 tbsp (1tsp cooks with whole chicken)

    -Jalapeno Peppers, 2 peppers sliced

    -Chopped Green Chilies (4.25oz can)

    -Spinach, 2 cups, whole leaf fresh

    -Cayenne Pepper, 1 tsp

    -Louisiana hot sauce, 2 tsp

    -Bay Leaf, 1 tbsp, crumbled (with whole chicken)

    -Basil, 2 tbsp

    -Oregano, ground, 2 tbsp

    -Garlic powder, 1 tsp

    -Lawry's Minced Onion (dried), 0.5 tsp

    -Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.5 tsp

    -Pepper, black, 1 tbsp (half used with whole chicken first)

    -Italian Seasoning, 2 tsp (1 tsp with whole chicken)

    -Parmesan Cheese, shredded, 3 tbsp (optional on top at the end)

    -Chicken broth 2 qts-if using chicken breast and not a whole chicken

Tips

This was my first time making a stock from a whole chicken and it was so worth it!


Directions

Chicken-if using a whole chicken bring to a boil for 20 minutes and then let simmer for 3-4 hours until chicken falls apart completely.
Clean all of the tissue, skin, and bone from the meat, shred/chunk into the slow cooker. If using breasts you can just put them in the slow cooker and then shred them at the end of the cooking time.
Add the stock or 2qts of chicken broth and cook on high for 30 minutes in the slow cooker.
Slice carrots, celery, and jalapenos to add at the half hour mark.
Chop onion, mushrooms, and tomatoes and add with all of the seasonings and the hot sauce.
Let it all cook on high for 2.5 hours or until desired veggie tenderness. (Also, if using uncooked breasts, make sure they're done...)
For the last half an hour add the egg noodles and spinach and let cook on high.
Dish up and serve with shredded parm on top!!
Enjoy!!

Serving Size: Makes 12- 6oz servings

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