Aunt Peggy’s Chicken Noodle Soup is a from-scratch recipe that starts with a whole chicken cooked in the crock pot. The flavors are authentic and old fashioned, and it’s certainly good for your soul on a cold winter day.
Aunt Peggy’s Chicken Noodle Soup Recipe:
Have I introduced you to Aunt Peggy. She’s our aunt by marriage who is a down-right amazing cook. If you haven’t tried her Hot Taco Dip with Ground Beef, you need to head on over here to find that recipe.
Aunt Peggy’s Chicken Noodle Soup from scratch is one of her staple winter recipes that she’s fed me on numerous occasions. She goes old fashioned by starting with a whole chicken. However, she’s brought it up-to-date by cooking the chicken in the slow cooker.
The slow cooked whole chicken method results in a moist, tender, melt in your mouth shredded chicken that is packed with flavor. She uses celery salt, garlic salt and black pepper to season up the chicken before cooking it.
After a few hours in the slow cooker, she debones and shreds the chicken for her old fashioned chicken noodle soup with egg noodles.
Tender Crockpot Whole Chicken Ingredients
Old Fashioned Chicken Noodle Soup Ingredients
Deboned, shredded whole chicken
Broth from the slow cooker whole chicken
Additional Chicken Broth
Chicken Bouillon or Better than Bouillon (optional)
How To Make Cook Whole Chicken in Slow Cooker (for chicken noodle soup)
- Combine celery salt, garlic salt and black pepper.
- Sprinkle all surfaces of the whole chicken including the center cavity.
- Put seasoned whole chicken into crock pot insert.
- Add water.
- Cover and cook on low for 5 – 6 hours. Do not over cook.
- Remove chicken from insert; remove bones and shred chicken.
- Save the broth for the soup.
For the full instructions and ingredient list for crock pot whole chicken, scroll to the bottom of this post.
What is a substitute for celery salt?
Use equal parts celery seed and salt if you don’t have celery salt on hand.
How do I know if my crock pot whole chicken is done?
There’s several ways to determine the doneness of a whole chicken in a slow cooker. The chicken juices should run clear instead of pink. The texture of the chicken should bounce back when you touch it (as opposed to stay indented). However, the most accurate way to check the doneness of a crock pot chicken is with a thermometer that checks the internal temperature.
What temperature do I cook a whole chicken to?
The FDA determines a safe temperature for cooked chicken to be 165 degree F. If you are going to add it to our from scratch chicken noodle soup recipe, it can register a bit lower than 165 because it will finish cooking in the soup on the stovetop.
How to Make From Scratch Chicken Noodle Soup
- In a large covered pot, simmer chopped vegetables (carrots, celery, and leeks) in chicken broth until fork tender.
- Add shredded cooked chicken (see slow cooker whole chicken recipe above) and Kluske noodles.
- Simmer until the noodles are cooked through.
- Taste broth, and add chicken bouillon or Better than Bouillon to taste, if needed.
- Additional celery salt, garlic salt and pepper can be added if needed.
For the full instructions and ingredient list for old fashioned chicken noodle soup with egg noodles, scroll to the bottom of this post.
Notes About Old Fashioned Chicken Soup Recipe:
- This from scratch chicken noodle soup is broken into two parts. Step one involves cooking a moist, flavorful whole chicken in the slow cooker. Step two involves using that chicken (and the broth) and making a homemade chicken noodle soup recipe.
- Do not overcook your whole chicken! If anything, under cook it a tad and finish cooking it in the soup. No dry chicken allowed!
- Keep the broth in the crock pot to add to the soup.
- Omit leeks, if desired.
- If you want a larger pot of soup, add more broth and vegetables than this recipe calls for.
- Start with a half a bag of Kluski noodles and then add up to a whole bag depending on how much broth your soup has.
- Before serving, taste your homemade chicken noodle soup. If the broth isn’t as flavorful as desired, add chicken bouillon, Better than Bouillon, or additional celery salt, garlic salt or black pepper to taste.
Soup Recipes for Cold Weather
Aunt Peggy's Chicken Noodle Soup
Crock Pot Whole Chicken
- 4 pounds whole chicken
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 cup water
From Scratch Chicken Noodle Soup
- Deboned and shredded chicken, from above
- broth saved from crockpot
- 48 ounces chicken broth
- 2 cups diced celery
- 2 cups diced carrots
- 1 leek, cleaned and diced
- 16 ounces Kluski egg noodles (start with half bag)
- 1 - 2 Tablespoons Better than Bouillon Optional
Tender Crock Pot Whole Chicken
- Season chicken with celery salt, garlic salt and black pepper on all sides and in the inner cavity.
- Add to crock pot insert. Add one cup water.
- Cover and cook on low for 5 hours or until tender. Do not over cook.
- Remove from insert. Remove bones and shred. Save broth from bottom of slow cooker.
Homemade Chicken Noodle Soup From Scratch
- In a large covered pot, simmer diced vegetables in chicken broth (both saved from crock pot and additional) until tender.
- Add shredded chicken and noodles. Start with half a bag, and add more if your have enough broth. Simmer until the noodles are cooked.
- Taste broth. If not flavorful enough, add chicken bouillon, Better than Bouillon or additional celery salt, garlic salt or black pepper to taste.