Slow Cooker Creamy Chicken Noodle Soup - The Recipe Rebel (2024)

FAQs

How do you make chicken noodle soup not soggy? ›

To avoid soggy pasta, keep the cooked pasta separate and add as needed when serving your chicken noodle soup. Chop the vegetables into bite sized pieces. They should be hearty but still easy to eat. This will also help them to cook evenly.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

And it's incredibly easy to do. As you heat up your canned chicken noodle soup, whisk an egg or two together in a bowl. Once the soup is hot enough, reduce the heat to simmer and start stirring it in one direction. As you continue to stir, slowly pour the bowl of whisked eggs into the soup.

“Chicken is also high in tryptophan, which helps your body produce serotonin that can enhance your mood and give you the feeling of 'comfort' that helps make chicken noodle soup a true comfort food,” Allonen says.

The heat causes the protein to set, constraining the expansion of the starch and resulting in pasta with the proper texture. When pasta is cooked in the slow cooker, however, the liquid heats up slowly, so the starch has more time to swell before being checked by the protein, resulting in soggy, mushy pasta.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Thyme, Bay leaves and parsley: All three are classic flavors for chicken soup.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

What can I add to my soup to make it tastier? ›

1. Fresh herbs: Add a combination of fresh herbs such as parsley, thyme, rosemary, or dill to enhance the soup's aroma and flavor. 2. Aromatics: Sauté aromatic vegetables like onions, garlic, and celery in the beginning stages of cooking to build a flavorful base for the soup.

Chicken soup is a staple for upset stomachs for a reason. It provides vitamins, protein and other nutrients, and it can help keep you hydrated. You don't need to use a lot of different ingredients to get the benefits either. This basic chicken soup recipe can help you feel better in no time.

There's no doubt about it: store-bought cream of chicken soup is convenient, and it makes soups and casseroles taste great. Unfortunately, it's not that healthy; a single can contains a ton of fat and calories, not to mention over 2,000 mg of sodium (that's 95% of your daily value, in case you were wondering).

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

Use oil or butter: Adding a small amount of oil or butter to the soup can help prevent the noodles from sticking together and absorbing too much liquid.

Got some leftover white rice or even pasta (and, of course, mashed potatoes)? Nguyen says they're one of the best homemade soup tricks for thickening up the consistency. “When making your soup, scoop out about an eighth of your total volume of liquid and use it to boil these leftovers until they're soft.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.

"Washing" your pasta before putting the sauce in it, as suggested, is a good method, but probably the most simple thing to do in general is to keep your sauce a bit more liquid, and mixing your pasta with a bit of olive oil just before you add your sauce.