Slowcooker Chicken Noodle Soup

Dinner
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Soup

Slowcooker Chicken Noodle Soup


When the weather starts to cool down, it is time to whip out your slow cooker and make this delicious Slowcooker Chicken Noodle Soup.

It tastes just like the one my Grandma used to make, and it takes me right back to my childhood.

I will let you in on a little secret, this recipe hinges on using just the right amount of salt and pepper to balance the flavors. I would say it is so individual you need to make sure you season it how you like it.

Everyone will like to have slow cooker chicken noodle soup differently - so it really will just depend on how you like it. If you are giving it to kids, make sure you take theirs out before you go crazy with the pepper.

This recipe is one of my weekly meal prep ones, I will pop it in the slow cooker on Sunday and then I have it for lunch all week.

I was so glad I did it this week as I caught a cold, and it really is the perfect comfort food when you are feeling sick.

I like my slow cooker chicken noodle soup with more broth and fewer noodles as if there are too many noodles I find it a little overwhelming.

(I have also made this recipe on the stovetop and left it simmering on a low heat, so if you don't have a slow cooker don't worry!)
Slowcooker Chicken Noodle Soup
SERVES 6 PEOPLE
Prep Time
Cook Time
Total Time
15 MINUTES
4 HOURS
19 MINUTES
Ingredients
2 Cloves garlic, Finely Chopped
1 Large Brown Onion, Roughly Chopped
3 Stalks Celery, Chopped
2 Large Carrots, Chopped
500 Grams Chicken Thighs, Whole
1 Litre Chicken Stock
1 Litre Boiling Water
80 Grams Shredded Angel Hair Pasta, (You can use different pasta if you have a preference)
salt and pepper, To Taste
Instructions
  1. Add all ingredients except the Angel Hair Pasta to the slow cooker. Set it to high for 4 hours (or low for 8 hours).slowcooker-chicken-noodle-soup2
  2. With 30 minutes to go, add the pasta and stir.slowcooker-chicken-noodle-soup
  3. Once finished, remove chicken thighs with tongs, shred the chicken thighs using two forks in a slashing motion either in a bowl or on a chopping board. They may have already started to break down, and if so, just use the tongs to find the larger chunks in the slow cooker - then shred them.
  4. Then season with salt and pepper to taste - as advised above, the recipe hinges on seasoning it the right amount, so keep checking as you go along to make sure you don't overseason it!
Notes

We serve ours with crusty homemade garlic bread. But any crusty bread and butter would be perfect!

Of course, it is also great on its own!

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Katie -

Author

Katie is the Managing Director and Editor of Mums of Brisbane. Most days will find her drinking copious amounts of coffee, cuddling her kids and trying not to step barefoot on lego. Katie lives in Beautiful Brisbane with her husband and four gorgeous children.

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