Ingredients3 pounds ripe fresh garden tomatoes, cored and chopped (about 8–10 medium)4 cups low-sodium chicken broth (or vegetable broth)1 medium yellow onion, finely chopped2 teaspoons kosher salt, plus more to taste8 ounces wide egg noodles (dried, Amish-style if available)DirectionsPrep 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 boardChopped tomatoes on a cutting boardLoad 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 cookingSlow cooker filled with tomatoes and broth before cookingBreak 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 soupEgg noodles being stirred into tomato soupFinish 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.Variations & TipsBowl of tomato noodle soup with herbs on topBowl of tomato noodle soup with herbs on topTo keep the 5-ingredient spirit but add a little personality, you can play with what you already have in your garden or pantry. Stir in a teaspoon of dried basil or oregano with the salt at the beginning for a more herb-forward flavor, or toss in a bay leaf and remove it before adding the noodles. If you want a creamier version, swirl in 1/2 to 3/4 cup of heavy cream or half-and-half right after the noodles are cooked, then warm through for a few minutes. For more protein, add 1 to 2 cups of cooked, shredded chicken or browned ground beef during the last 30 minutes of cooking so it can heat through without overcooking.If your tomatoes are very acidic, a pinch of sugar at the end can help balance the flavor. For a smoother broth, use an immersion blender briefly before adding the noodles, leaving some chunks of tomato for texture.Cream being swirled into tomato soupCream being swirled into tomato soupFood safety tips: Cool leftovers quickly by transferring the soup to shallow containers, then refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3–4 days. Reheat only the amount you plan to eat, bringing it to a simmer on the stovetop or in the microwave until steaming hot (165°F/74°C). Because the noodles will continue to soften in the broth, you can cook the noodles separately in boiling water and add them to each bowl just before serving if you plan to store or freeze the tomato base. If freezing, freeze only the tomato broth portion without noodles for best texture, and add freshly cooked noodles when serving.
Slow Cooker Amish Tomato Noodle Soup
