Creamy White Chicken Chili

This creamy White Chicken Chili is fast, easy, and extra cozy for those cold fall and winter nights. The leftovers are great, too!

The post Creamy White Chicken Chili appeared first on Budget Bytes.

I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good, I think you’re going to want to make it all winter long!

close up overhead view of a bowl of white chicken chili with chips and cheese.

What’s in White Chicken Chili?

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.

Can I use Chicken Breast?

I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Is White Chicken Chile Spicy?

You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.

If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

It’s All About the Toppings

My favorite part of chili, be it beef chili or white chicken chili, is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Here are some delicious topping ideas for white chicken chili:

  • Sour Cream
  • Monterey Jack or Pepper Jack Cheese
  • Green Onion
  • Cilantro
  • Tortilla Chips
  • Hot Sauce
  • Fresh or Pickled Jalapenos
  • Avocado
  • Lime
Overhead view of white chicken chili in the pot with toppings and a spoon.
Overhead view of a bowl of creamy white chicken chili with toppings and a spoon.
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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!
Course Dinner, Lunch, Main Course
Cuisine American, Southwest
Total Cost $12.81 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1.25 cups each
Calories 403kcal

Equipment

Ingredients

  • 1 yellow onion $0.13
  • 4 cloves garlic $0.34
  • 1 jalapeño $0.22
  • 1 Tbsp olive oil $0.13
  • 1.5 lbs. boneless, skinless chicken thighs $4.94
  • 2 15oz. cans cannellini beans (drained) $1.78
  • 1 15oz. can pinto beans (drained) $0.79
  • 1 7oz. can diced green chiles $1.39
  • 1 Tbsp ground cumin $0.30
  • 1 tsp dried oregano $0.10
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.35
  • 1 cup frozen corn $0.47
  • 4 oz. cream cheese $1.10
  • ½ cup sour cream $0.45

Instructions

  • Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
  • Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
  • Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
  • Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g
Overhead view of a bowl of white chicken chili with toppings.

How to Make White Chicken Chili – Step by Step Photos

Diced aromatics in the pot with oil.

Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Chicken, beans, spices, and broth added to the pot.

Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Chicken chili before simmering.

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Simmered chili in the pot with a spoon.

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Corn being poured into the chili in the pot.

Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Cream cheese chunks added to the chili.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

finished creamy white chicken chili in the pot with a spoon.

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

White chicken chili in the pot topped with cheese, tortilla chips, and cilantro.

Serve the chili hot with your favorite toppings!

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado is a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in a little under an hour.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in about an hour. Granted, we eat this year-round on my little island, where it rarely dips below 70 degrees. But it’s especially delightful when the weather turns chilly and you’re looking for a hearty meal to make you feel all sorts of toasty.

Overhead shot of Guisado de Pollo in a yellow bowl with a spoon in it.

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

While this is a chicken stew, feel free to use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

Overhead shot of Guisado de Pollo in a white Dutch oven with a ladle above it.

What To Do If Your Broth Won’t Thicken

If you find your broth to be entirely too watery at the end of the cook, here are a few tips to help you thicken it.

  • Uncover the pot and turn the heat up to medium-high. Allowing the steam to escape will reduce the broth and thicken it.
  • Break up some of the potatoes. The starches will naturally thicken the broth.
  • If all else fails, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

What To Serve With POllO GuiSAdo

On the island, this stew is traditionally served over white rice. But feel free to break with tradition and serve it with:

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
Side shot of Guisado de Pollo in a yellow bowl with a spoon in it.
Print

Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Course Dinner, Lunch
Cuisine American, Puerto Rican
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 2 cup servings
Calories 470kcal

Equipment

Ingredients

Instructions

  • Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  • Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  • Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  • Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  • Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  • Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Sodium: 843mg | Fiber: 6g
Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

The post Chicken Stew appeared first on Budget Bytes.

Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

For Best Results, Use Chicken Thighs

Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.

Broth Matters

You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Close up of a pot full of chicken stew
Close up of a pot full of chicken stew

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Total Cost $12.22 recipe / $2.04 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 512kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.28
  • 3 ribs celery $0.64
  • 4 cloves garlic $0.32
  • 1/2 lb. carrots $0.32
  • 3.75 lbs. boneless, skinless chicken thighs $6.52
  • 4 Tbsp all-purpose flour, divided $0.02
  • 2 Tbsp butter $0.18
  • 1 Tbsp olive oil $0.16
  • 1.5 lbs. baby potatoes $2.89
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups chicken broth $0.26
  • 2 cups vegetable broth $0.26
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

Nutrition

Serving: 1.5cups | Calories: 512kcal | Carbohydrates: 32g | Protein: 55g | Fat: 17g | Sodium: 919mg | Fiber: 4g
A ladle full of chicken stew held over the pot

How to Make Chicken Stew – Step by Step Photos

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 3.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot

The post Chicken Stew appeared first on Budget Bytes.

Slow Cooker Chicken Noodle Soup

Homemade chicken noodle soup from scratch is one of my absolute favorite comfort foods. Not only is it incredibly easy, but even just the smell of it simmering away is soothing and totally gives me hygge vibes. While I’ve had a stove top version of this Slow Cooker Chicken Noodle Soup for years, I thought […]

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Homemade chicken noodle soup from scratch is one of my absolute favorite comfort foods. Not only is it incredibly easy, but even just the smell of it simmering away is soothing and totally gives me hygge vibes. While I’ve had a stove top version of this Slow Cooker Chicken Noodle Soup for years, I thought it was high time to show just how easy and hands-off it is to make with a slow cooker (or crock pot). This is the perfect winter Sunday recipe to have going while you tend to other chores or just catch up on Netflix. :)

Homemade Slow Cooker Chicken Noodle Soup

Overhead view of a slow cooker containing freshly cooked homemade chicken noodle soup

What Size Slow Cooker Do I Need?

I would suggest using a 6 quart slow cooker. I used a 5 quart slow cooker and it was filled dangerously close to the top, so 6 quart would be a much better fit. If you have a smaller slow cooker you can cut the recipe in half by changing the number of servings in the box next to servings in the recipe card below. This will adjust the amounts of all the ingredients for you. It will still need to cook for the same amount of time.

What Are “Split” Chicken Breasts?

Split chicken breasts are one whole chicken breast that has been split down the breast bone into two pieces (right and left breast) with the bones, rib meat, and skin still attached. Also known as bone-in, skin-on chicken breasts. Using this type of chicken breast is key to getting the best flavor in your chicken soup. The bones, connective tissues, and dark rib meat are where all the flavor’s at. Bone-in chicken thighs are also a great option.

Can I Use Boneless, Skinless Chicken Breast?

Technically you can, but your soup will have a lot less flavor. You may find that you need to use pre-made chicken broth in place of the water listed in the recipe below to get more flavor in your soup.

Overhead view of a bowl full of slow cooker chicken noodle soup

Can I Use Frozen Chicken?

It’s not recommended to add frozen meat to slow cookers. It takes too much time for the meat to thaw and come up to a safe temperature, leaving it in the temperature “danger zone” where bacteria can flourish for too long. If you have frozen chicken that you’d like to use, make sure to thaw it fully using a safe method before adding it to the slow cooker.

To Use Chicken Skin or Not to Use Chicken Skin

I remove the chicken skin from the split chicken breasts before adding it to the slow cooker, but you don’t have to. There is a lot of fat and flavor in the skin, so if you want an extra rich soup you can leave it on. You’ll just remove the skin at the same time that you debone the chicken meat.

Can I Freeze Chicken Noodle Soup?

Yes! This recipe makes a huge batch, so you’ll probably want to freeze half of it. Make sure to divide the soup into single portions just after cooking (so it cools quickly), cool it completely in the refrigerator over night, then transfer to the freezer the next day. You can freeze in quart-sized freezer bags or reusable freezer safe food storage containers.

Overhead view of a ladle lifting chicken noodle soup out of the slow cooker

 

Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup is an incredibly easy and soothing winter recipe that will fill you up and warm you from the inside out!

  • 1 yellow onion ($0.32)
  • 3 cloves garlic ($0.24)
  • 1/2 lb. carrots (about 4 medium) ($0.30)
  • 4 ribs celery ($0.43)
  • 2 split chicken breasts* (2-2.5 lbs. total) ($6.30)
  • 1 tsp dried basil ($0.10)
  • 1 Tbsp dried parsley ($0.30)
  • 1/2 tsp dried thyme ($0.05)
  • 1 bay leaf ($0.15)
  • 1/4 tsp freshly cracked black pepper ($0.05)
  • 8 cups water ($0.00)
  • 6 oz. wide egg noodles ($0.68)
  • 1 Tbsp salt (or to taste) ($0.10)
  • 1/4 cup chopped fresh parsley (optional) ($0.20)
  1. Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.

  2. Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.

  3. Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.

  4. After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.

  5. Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).

  6. Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.

*Split chicken breasts have bones, rib meat, and skin attached.

Scroll down for the step by step photos!

Close up side view of a bowl of slow cooker chicken noodle soup

How to Make Homemade Chicken Noodle Soup in a Slow Cooker – Step by Step Photos

Diced onion, carrot, celery, and minced garlic in the slow cooker

Dice one yellow onion, peel and slice 1/2 lb. carrots (about four), slice four ribs of celery, and mince 3 cloves of garlic. Add all four to a 6 quart slow cooker or crock pot.

Chicken and herbs added to the slow cooker

Remove the skin from two split chicken breasts (leave bones and rib meat attached). Place the chicken in the slow cooker along with 1 tsp dried basil, 1 Tbsp dried parsley, 1/2 tsp dried thyme, 1 bay leaf, and some freshly cracked black pepper.

Chicken noodle soup ready to cook

Add eight cups of water to the slow cooker, place the lid on top, and cook on high for four hours or low for eight hours.

Remove cooked chicken from slow cooker

After cooking on high for four hours or low for eight hours, remove the cooked chicken to a cutting board and discard the bay leaf (it usually floats on top).

Add egg noodles to slow cooker

Add 6 oz. wide egg noodles to the slow cooker, stir to combine, and replace the lid. Let the noodles continue to cook on high heat while you shred the chicken.

Chicken meat shredded with forks, bones on the side

Use two forks to remove the chicken meat from the bones, shredding it as you go. Return the shredded meat to the slow cooker. The noodles will be tender after being in the pot for about 8-10 minutes (this may take a few minutes longer if your slow cooker had previously been set to low).

Season chicken noodle soup with salt

Once the noodles are tender and the shredded chicken returned to the pot, begin seasoning the soup with salt. Start with 1 tsp and keep adding more until the soup tastes vibrant and delicious. I use about 1 Tbsp (3 tsp). Finally, add 1/4 cup chopped fresh parsley for garnish just before serving.

Finished Slow Cooker Chicken Noodle Soup

As with any soup or large batch recipe, it helps to divide the soup into smaller portions before cooling in the refrigerator. This helps the food cool faster, which is a better food safety practice.

Front view of a ladle lifting some chicken noodle soup out of the slow cooker

Add some crackers on top and enjoy this totally from-scratch homemade chicken noodle soup, just like grandma used to make. :)

The post Slow Cooker Chicken Noodle Soup appeared first on Budget Bytes.

Chicken and Lime Soup

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If […]

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I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If you want to change up your chicken soup game, this Chicken and Lime Soup is the way to go!

Originally posted 10-14-2012, updated 8-22-2019

Close up overhead view of a bowl of Chicken and Lime Soup with avocado slices, lime wedges, and tortilla chips.

This Chicken and Lime Soup was inspired by a trip to a Mexican restaurant where I had the most amazing tangy Caldo Xochitl. I added more lime because I’m a lime fiend, and it gave the soup the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. There’s just something about that flavor combination that tickles all the right parts of your tongue!

Make Your Chicken and Lime Soup Mild

The recipe as written is fairly spicy. The heat comes from the jalapeño pepper and the diced tomatoes with green chiles. If you’d like to make your Chicken and Lime Soup mild, simply skip the jalapeño pepper and use a 15 oz. can of regular diced tomatoes, or fire roasted diced tomatoes, in place of the tomatoes with green chiles.

Diced Tomatoes with Green Chiles Substitutes

If canned diced tomatoes with green chiles are not sold in your area, you can use a 15 oz. can of petite diced tomatoes plus one 4 oz. can of diced green chiles. Or, leave the green chiles out and use a can of fire roasted diced tomatoes. You can also dice up a fresh hatch green chile and sauté that with the onion, celery, and garlic in the beginning of the recipe.

Close up of a spoonful of Chicken and Lime Soup with the bowl in the background.

Use More Chicken if Desired

Using only a small amount of meat in my recipes is kind of my calling card, so that’s what I did here. One chicken breast, shredded so you get a little bit in every spoonful, is all I needed. If you prefer more meat in your dishes, you can use two chicken breasts in this recipe without having to make any other adjustments.

Topping Your Chicken and Lime Soup

For me, topping soup with lots of stuff is half the fun, and you have a lot of topping options with this one. I wrote avocado into the recipe because I really feel like that topping is critical and really makes the soup flavors well rounded, but the rest are totally optional. When I have tortilla chips on hand, I like to use those like I would crackers in other soup, crushing them up so they can soak up that awesome broth. A little dab of sour cream would be awesome, as would a few pickled red onions.

A hand squeezing a wedge of lime into a bowl of Chicken and Lime Soup

 

Chicken and Lime Soup

This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth.

  • 1 yellow onion ($0.21)
  • 3 ribs celery (about 1/4 bunch) ($0.37)
  • 1 jalapenño ($0.17)
  • 4 cloves garlic ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 boneless, skinless chicken breast (about 3/4 lb.) ($2.32)
  • 6 cups chicken broth* ($0.78)
  • 2 10oz. cans diced tomatoes with green chiles (Rotel) ($0.90)
  • 1 tsp oregano ($0.10)
  • 1/2 Tbsp cumin ($0.15)
  • 1 lime ($0.22)
  • 1/2 bunch cilantro ($0.40)
  • 1 avocado ($1.50)
  1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.

  3. After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).

  4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.

*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.

Scroll down for the step by step photos!

Close up of a bowl of Chicken and Lime Soup with garnishes and a black spoon in the middle

 

Step By Step Photos

Celery, onion, jalapeño and garlic on a cutting board
Dice one yellow onion, three ribs of celery, and one jalapeño. Mince four cloves of garlic.

Remove ribs and seeds from jalapeño

Before dicing the jalapeño, slice it in half lengthwise and use a spoon to scrape out the white ribs and seeds. These are the hottest parts of the jalapeño, so removing them first will give you a little more jalapeño flavor and a little less heat.

Onion, celery, jalapeño, and garlic in soup pot with olive oil

Add the celery, onion, jalapeño, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

Chicken broth being poured into the soup pot over a chicken breast.
Add one boneless, skinless chicken breast to the pot (about 3/4 lb.). Then add 6 cups chicken broth (I use Better Than Bouillon so I can mix up any amount needed at any time). 

A can of diced tomatoes with green chiles
Next, add two 10 oz. cans of diced tomatoes with green chiles. If you can only find 15 oz cans, you can use one. Or, if you can not find canned diced tomatoes with green chiles, you can either use diced tomatoes and one 4 oz. can of green chiles, or just use fire roasted diced tomatoes.

Add cumin and oregano to the soup pot.
In addition to the diced tomatoes with green chiles, also add 1/2 Tbsp cumin and 1 tsp dried oregano.

Simmered chicken and lime soup

Place a lid on the pot, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for 45 minutes (lid on).

Shred chicken on a cutting board with two knives.
After simmering for 45 minutes, the chicken should be tender enough to shred. Carefully remove it from the pot to a clean cutting board, then use two forks to shred the meat into small pieces. Return the shredded meat to the soup pot.

Squeezing half lime into the soup.

Squeeze the juice from one lime (about 2-3 Tbsp) into the broth. To get the most juice out of the lime, I like to cut it in half, squeeze as much by hand, then insert a spoon into the lime and twist to squeeze out the rest.

Stir fresh cilantro into the soup
Rinse the cilantro to make sure there’s no sand hiding in there, then give it a rough chop. You don’t have to take the time to carefully remove all stems. Cilantro stems are tender enough to enjoy. Stir the cilantro into the soup.

Finished bowl of Chicken and Lime Soup with sliced avocado and a couple of lime wedges

Slice the avocado and add a few slices to each bowl just before serving! Enjoy!

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