Prep the tomatoes: Rinse the fresh garden tomatoes well, then core and chop them into chunky pieces. No need to peel; the skins soften as they cook and add flavor.
Chopped tomatoes on a cutting board
Load the slow cooker: Add the chopped tomatoes, chicken broth, chopped onion, and kosher salt to a 5- to 6-quart slow cooker. Stir everything together so the tomatoes are mostly submerged in the broth.
Slow cook the tomato base: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the tomatoes are very soft and the onions are tender. The broth should be a deep red and smell rich and savory.
Slow cooker filled with tomatoes and broth before cooking
Break down the tomatoes slightly: Use a wooden spoon or potato masher to gently crush the tomatoes right in the slow cooker, leaving some small chunks for texture. Taste the broth and add a pinch more salt if needed.
Add the egg noodles: Turn the slow cooker to HIGH if it isn’t already. Stir in the dry egg noodles, making sure they are mostly pushed down into the hot tomato broth so they cook evenly.
Egg noodles being stirred into tomato soup
Finish cooking: Cover and cook on HIGH for 15–25 minutes, stirring once halfway through, until the noodles are soft and silky but not falling apart. The soup should look like tender egg noodles swimming in a vibrant red tomato broth with visible tomato pieces.
Serve: Give the soup a final stir and taste again for seasoning, adding a little more salt if needed. Ladle hot into bowls straight from the slow cooker. If you like, garnish with a sprinkle of dried or fresh herbs on top for a little color and extra flavor.
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