Slow Cooker Chicken Noodle Soup

Don’t you love it when you make something new and it is (a) easy and (b) the kids come back for seconds???? That is exactly what happened with this slow cooker chicken noodle soup. Now it certainly is on the plain end of chicken noodle soups and I can’t do the chicken carcass thing, so it could be more authentic, but it is on regular rotation for our Monday soup nights this winter. An easy and tasty meal like this which I can prepare in advance is a winner for me!

Note: To make this dish gluten free, you can either use gluten free pasta or I have also used rice. Simply add rice instead of pasta.

Slow Cooker Chicken Noodle Soup

Ingredients:

  • 4 large carrots
  • A small bunch of spring onions
  • 1 1/2 tbsp parsley
  • salt and pepper to season
  • 2 chicken breasts
  • 5 cups chicken stock
  • 1 cup soup pasta (or preferred noodles)

Method:

  1. Finely chop carrot and spring onions and place on the bottom of the slow cooker.
  2. Cut chicken into small cubes and then place in slow cooker on top of the veggies.
  3. Add parsley, salt and pepper, then pour stock over the ingredients.
  4. Cook on high for about 2 hours and then turn to low for another 4 hours. (Obviously you could leave it on high and cook in half the time.)
  5. About an hour before I want to serve the soup, I give it a stir with a fork and break up any pieces of chicken that may have stuck together.
  6. 20 minutes before you wish to eat the soup add the pasta and stir it through. Pasta will go quite mushy if you cook it for too long.
Slow Cooker Chicken Noodle Soup
 
Author::
Recipe type: chicken
Ingredients:
  • 4 large carrots
  • A small bunch of spring onions
  • 1½ tbsp parsley
  • salt and pepper to season
  • 2 chicken breasts
  • 5 cups chicken stock
  • 1 cup soup pasta (or preferred noodles)
Method:
  1. Finely chop carrot and spring onions and place on the bottom of the slow cooker.
  2. Cut chicken into small cubes and then place in slow cooker on top of the veggies.
  3. Add parsley, salt and pepper, then pour stock over the ingredients.
  4. Cook on high for about 2 hours and then turn to low for another 4 hours. (Obviously you could leave it on high and cook in half the time.)
  5. About an hour before I want to serve the soup, I give it a stir with a fork and break up any pieces of chicken that may have stuck together.
  6. minutes before you wish to eat the soup add the pasta and stir it through. Pasta will go quite mushy if you cook it for too long.

The Family Menu Plan For This Week

Baking: Cookie Cutter Biscuits

Monday: Tomato Soup

Tuesday: Lasagne

Wednesday: Left Overs

Thursday: Baked Potatoes and Steamed Veggies

Friday: Spaghetti Alla Matriciana

Saturday: Tacos

Sunday: Sausages and Steamed Vegetables

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

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Comments

  1. says

    This is a favourite in my house!
    Thanks Planning Queen for dropping by my blog. Will add your blog in my list of blogs I follow.

  2. says

    Will have to give this a go as Princess will not eat my home made chicken soup made from the chicken carcass. Perhaps this could be a stepping stone :) (fingers crossed as I’d hate to waste my carcass the next time we hav a roast).

    Actually, I think the problem is I use ALL of the traditional soup vegies, swede, turnip, carrot … maybe leaving out thos first two would help …

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