Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Chicken Noodle Soup, New Orleans Style
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Just when you thought chicken noodle soup couldn't get any better, this New Orleans-style rendition steps onto the scene, singing with bold flavors and swagger.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Stock
1 large whole fryer chicken, giblets removed
1 teaspoon poultry seasoning
1 cup diced onions
1/2 cup sliced celery
1/2 cup chopped fresh parsley
4 cloves garlic, minced
1 cup peeled and diced carrots
3 bay leaves
2 quarts water
Soup
1 package (12 ounce size) egg noodles
2 tablespoons butter
1 cup chopped onions
1 cup sliced fresh mushrooms
1 cup peeled and sliced carrots
1/4 cup cream sherry
2 quarts water
salt and pepper, to taste
directions
Place the chicken, skin on, into the crock pot. Sprinkle with the poultry seasoning. Add the onions, celery, parsley, garlic, carrots, bay leaves, and water.
Cover the crock pot and cook on low for 4-6 hours or until the chicken is falling-off-the-bone tender.
Remove the chicken from the crock pot with tongs or two slotted spoons. Set on a plate to cool.
Strain the liquid in the crock pot through a fine mesh strainer or several layers of cheesecloth into a bowl. Place the bowl in the refrigerator to chill for about an hour.
While the stock is chilling, remove the skin from the chicken and pick the meat off the bones. Cut the meat into small pieces.
Cook the egg noodles al dente as directed on the package. Drain and set aside.
Heat a skillet over medium-high heat. Add the butter, onions, mushrooms, and carrots. Cook, stirring, until the vegetables are soft.
Remove the chilled stock from the refrigerator and skim the layer of fat off the top.
Place the stock into a large pot. Add the water, salt, and pepper to taste, the sauteed vegetables, chicken meat, cooked noodles, and cream sherry. Bring the soup just to a boil over medium heat then reduce the heat to low and let it simmer for 5 minutes.
Adjust seasoning as needed. Serve the soup with crusty bread or soda crackers.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Thicken the broth by adding a cornstarch slurry if you prefer a heartier consistency.
Taste the broth before serving to adjust salt and pepper as needed, as flavors can change after cooking.
Garnish with fresh parsley or green onions for added freshness when serving.
A squeeze of lemon or lime juice just before serving can add brightness to the soup.
If serving leftovers, add fresh herbs to revive the flavor before serving.
common recipe questions
What is the difference between New Orleans style chicken noodle soup and other types of chicken noodle soup?
New Orleans style chicken noodle soup incorporates more vegetables, like mushrooms, and includes cream sherry, which adds a unique depth of flavor not commonly found in other versions.
Can I use chicken pieces instead of a whole fryer chicken?
You can use chicken pieces such as thighs and breasts. If using pieces, adjust the cooking time accordingly to make sure they are tender and fully cooked. Depending on which pieces are used, cooking time may be significantly less.
Can I skip the cream sherry altogether?
You can skip the cream sherry, but it adds a distinctive flavor. If you'd like an alternative, consider using white wine, dry vermouth, or simply omit it and add a splash of lemon juice for flavor.
What should I do if I don't have a crock pot?
If you don't have a crock pot, you can make this soup on the stove by simmering the chicken and vegetables in a large pot on low heat for about 1 1/2 to 2 hours, or until the chicken is tender.
How do I know if my chicken is cooked through?
The chicken should be at an internal temperature of 165 degrees F. If you can easily shred the meat with a fork and the juices run clear, it's typically a sign that it's done.
How can I make this soup healthier?
You can make the soup healthier by using skinless chicken, reducing the butter, or adding more vegetables. Additionally, using whole wheat egg noodles can increase fiber content.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in place of fresh, but you may want to add them later in the cooking process to prevent them from becoming mushy.
How long can I store leftover chicken noodle soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the soup?
Yes, but the noodles may be softer after thawing and reheating. Store in a freezer-safe container and it should keep for about 2-3 months. You can freeze the stock by itself (recommended) and then prepare the rest of the soup fresh. Thaw the soup or stock in the refrigerator overnight before reheating or making the soup.
What is the best way to reheat the soup?
Reheat the soup gently on the stove over low to medium heat, stirring occasionally. If it has thickened, you may need to add a little water or chicken broth to thin it.
Can I use other types of noodles?
You can substitute egg noodles with other types such as rotini, orzo, broken spaghetti, or any pasta you prefer. Adjust cooking times as necessary based on the type of noodle used.
tools needed
Crock Pot: For slowly cooking the chicken and vegetables together to develop the rich flavors of the stock.
Measuring Cups and Spoons: For measuring ingredients such as poultry seasoning, onions, mushrooms, and cream sherry.
Large Pot: For combining the chilled stock with the sauteed vegetables, chicken meat, noodles, and seasoning, and bringing it to a boil.
Skillet: Used for sauteing the onions, mushrooms, and carrots until they are soft.
Fine Mesh Strainer or Cheesecloth: For straining the liquid from the crock pot to separate the stock from the solids.
Large Bowl: To collect the strained stock from the crock pot and for chilling it in the refrigerator.
Tongs or Slotted Spoons: Helpful for removing the chicken from the crock pot and handling the cooked ingredients.
Sharp Knife: For picking the meat from the chicken bones and cutting it into small pieces.
Cutting Board: Provides a stable surface for cutting vegetables and chicken.
Cooking Spoon: For stirring ingredients in the stock and the skillet during cooking.
Colander: For draining the egg noodles after cooking them al dente.
what goes with it?
Crusty Bread: Serve with crusty bread to soak up the rich flavors of the soup.
Soda Crackers: Provide a light, crunchy topping that complements the soup's richness. The subtle saltiness adds a nice contrast to the creamy elements of the dish.
Cajun Seasoning: Adding a sprinkle of Cajun seasoning can enhance the New Orleans flair. The additional spice layers up the flavor and brings a kick that perfectly complements the soup.
Green Onions: Chopped green onions as a garnish offer subtle freshness. Their mild onion flavor adds brightness without overpowering the soup.
Hot Sauce: A dash of hot sauce can boost the dish by introducing heat.
Fresh Herbs: Chopped fresh parsley or thyme can be sprinkled on top just before serving. This adds a bit of color and a fresh aroma.
Cornbread: Pairing with cornbread introduces a slightly sweet element that complements the savory soup.
nutrition data
Nutritional data has not been calculated yet.
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