Slow Cooker Honey Garlic Chicken Noodle Soup

$- 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup water - 3 cloves garlic, minced - 1/3 cup honey - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon ground ginger - 1 carrot, sliced - 1 stalk celery, chopped - 1 small onion, diced - 1 cup egg noodles - 2 cups fresh spinach - Salt and pepper, to taste - Fresh parsley, for garnishing To make Slow Cooker Honey Garlic Chicken Noodle Soup, gather these key ingredients. The chicken thighs give it a rich flavor. Chicken broth and water create the soup base. Garlic adds depth. Honey brings a sweet touch, while soy sauce gives it a savory note. Ground ginger adds warmth. Carrots, celery, and onion add texture and nutrition. Egg noodles soak up the broth and make the soup hearty. Fresh spinach adds color and nutrients. Finally, season with salt and pepper to taste. Fresh parsley makes a lovely garnish. - Alternatives to egg noodles - Spices for additional flavoring - Vegetables to add for nutrition If you're feeling creative, try alternatives to egg noodles, like rice noodles or quinoa. You can also add spices like chili flakes or curry powder for a kick. Want more veggies? Toss in peas, bell peppers, or mushrooms for added nutrition and flavor. Feel free to adjust based on your taste! - First, place 1 pound of boneless, skinless chicken thighs in the slow cooker. - Next, mix 4 cups of chicken broth, 1 cup of water, 3 cloves of minced garlic, 1/3 cup of honey, 2 tablespoons of soy sauce, and 1 teaspoon of ground ginger in a bowl. This broth mixture adds a sweet and savory flavor to the chicken. Pour it over the chicken in the slow cooker. - Now, add 1 sliced carrot, 1 chopped stalk of celery, and 1 diced small onion to the pot. - Season with salt and pepper, then stir gently to combine all the ingredients. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender. - Once the chicken is ready, remove the thighs from the cooker. Shred them using two forks. - Return the shredded chicken to the slow cooker. Add 1 cup of egg noodles and 2 cups of fresh spinach, then stir. Cover the pot and cook on high for another 15-20 minutes, until the noodles are tender. Taste the soup and adjust the seasoning if needed. Serve hot and garnish with fresh parsley for a lovely touch. Enjoy the warm, comforting flavors! Using fresh herbs can make a big difference in flavor. I love adding fresh parsley at the end. It brightens up the soup and adds a nice touch. You can also try fresh thyme or basil for a different twist. Seasoning is key, too. Always taste the soup before serving. A little more salt or pepper can really enhance the dish. Remember, you can adjust the flavors as you cook. Slow cooking chicken thighs is easy. They stay moist and tender. Place them at the bottom of the slow cooker, where they soak up all the juices. When it comes to cooking noodles, timing is important. Add them near the end of cooking. This keeps them from getting mushy. Cook them for about 15 to 20 minutes on high. Overcooking chicken is a common mistake. It can become dry and tough. Always check for doneness before shredding. Not stirring the ingredients can lead to uneven cooking. I always give it a gentle stir halfway through. This helps all the flavors blend well. {{image_2}} You can switch up the chicken for different proteins. If you want a vegetarian option, try tofu. It soaks up flavors well. For a leaner choice, use turkey. You can also use low-sodium broth. This helps cut back on salt without losing taste. Change the sauce to spice things up! Add some hot sauce for heat. You can also mix in a splash of citrus juice. Lemon or lime gives a bright, tangy twist. Try adding fresh herbs like basil or cilantro for extra flavor. Serve the soup with warm bread or a fresh side salad. This makes a hearty meal. If you have leftovers, store them in airtight containers. The soup lasts about three days in the fridge. You can reheat it on the stove or in the microwave. Add a splash of broth to keep it moist. To store your soup, use airtight containers. This keeps the soup fresh and safe. In the fridge, it lasts about three to four days. Make sure to cool it before sealing. You can freeze the soup for later. Pour it into freezer-safe containers. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. For quick thawing, use the microwave. When reheating, warm it on the stove until hot. When reheating, do so on low heat. Stir often to avoid sticking. After warming, taste the soup. You may want to add more salt, pepper, or fresh herbs. Adding a squeeze of lemon or lime gives a nice kick! Cooking chicken in a slow cooker can vary. On the low setting, it takes about 6 to 7 hours. On high, it cooks in 3 to 4 hours. The key is to check that the chicken is tender and fully cooked. Yes, you can use frozen chicken. Just be aware that it will take longer to cook. If using frozen chicken, increase the cooking time by 1 to 2 hours on low. Always ensure the chicken reaches a safe internal temperature. If you need a substitute for honey, you can use maple syrup or agave nectar. Both options work well and will add a nice sweetness. Adjust the amount to your taste, as some sweeteners are stronger than honey. Yes, this recipe can be gluten-free. Just use tamari instead of soy sauce. Tamari is a great option that gives the same flavor without gluten. Always check labels to ensure all ingredients are gluten-free. This recipe is a great way to make a warm, tasty soup. You learned about key ingredients like chicken, broth, and noodles. I shared step-by-step instructions to help you cook perfectly. Remember to avoid common mistakes to get the best flavor. Feel free to customize the soup with your favorite seasonal veggies or spices. Store leftovers right for easy meals later. With this guide, you can create a delicious dish that suits your taste. Enjoy your cooking adventure!$

Slow Cooker Honey Garlic Chicken Noodle Soup

Warm up your dinner routine with this delicious Slow Cooker Honey Garlic Chicken Noodle Soup! Packed with tender chicken, savory vegetables, and comforting egg noodles, this easy recipe is perfect for busy days. Simply toss the ingredients into your slow cooker and let it do all the work. Ready to dive into a bowl of warmth? Click through to explore this hearty recipe and make mealtime stress-free!

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Ingredients

1 pound boneless, skinless chicken thighs

4 cups chicken broth

1 cup water

3 cloves garlic, minced

1/3 cup honey

2 tablespoons soy sauce (or tamari for gluten-free)

1 teaspoon ground ginger

1 carrot, sliced

1 stalk celery, chopped

1 small onion, diced

1 cup egg noodles

2 cups fresh spinach

Salt and pepper, to taste

Fresh parsley, for garnishing

Instructions

Place the chicken thighs in the bottom of your slow cooker.

In a medium bowl, combine the chicken broth, water, minced garlic, honey, soy sauce, and ground ginger. Mix well.

Pour the broth mixture over the chicken in the slow cooker.

Add the sliced carrots, chopped celery, and diced onion to the pot.

Season with salt and pepper to taste. Stir gently to combine all the ingredients.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is fully cooked and tender.

Once done, remove the chicken thighs from the slow cooker and shred them using two forks.

Return the shredded chicken to the slow cooker, add the egg noodles and fresh spinach, and stir.

Cover and cook on high for an additional 15-20 minutes, or until the noodles are cooked and tender.

Taste and adjust seasoning, adding more salt or pepper if needed.

Serve hot, garnished with chopped fresh parsley for a touch of freshness.

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings