slow cooker lemony chicken noodle soup

I'm re-posting this recipe in honor of its mention on today's Tasty Kitchen blog! :o)


(You can also find this recipe over here on Saveur.com where it was featured several months ago!)

"Adding Parmesan cheese rinds adds a richer texture and extra umami to soup stock, which can be used in this easy chicken noodle soup." - Saveur

This is a perfect use for leftover turkey or chicken, especially when you are looking for comfort food with a twist... something a little different than you're used to! 

This soup is satisfying, comforting and fresh...  and best of all, simple!!

Slow Cooker Lemony Chicken Noodle Soup Recipe

8 cups turkey or chicken stock
3 carrots, peeled & chopped
2 celery stalks, chopped
2 cups chopped leftover cooked turkey or chicken (or raw, cut into small pieces!)
Juice of 2 lemons
1 parmesan cheese rind*
1/2 lb noodles - short, or long and broken**
salt & pepper, to taste
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano

Throw everything into your crockpot, stir to combine, and cook on low for at least 4-6 hours, until the soup is hot, rind is melted, and noodles are soft.

*If you don't already save your leftover parmesan cheese rinds...  PLEASE do! Toss them in the freezer and add them to your soups.  They add such a great layer of flavor to your soups!

**If you want use egg noodles, please cook them separately and add them into each bowl of soup when you serve it... they dissolve when cooked too long!

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