This Slow Cooker Chicken Noodle Soup is made with a flavorful broth, shredded chicken and tender noodles. A bowl of hot chicken noodle soup is the perfect comfort food when you are feeling cold, sick or even lonely.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes
Yield:8-10 servings 1x
Method:Soup and Stew
2 lbs any chicken pieces (I used drumsticks and breast)*
1 medium onion, peeled
2 medium carrots, diced
2 large celery stalks, diced
2 large garlic cloves, slivered
3 bay leaves
5 whole black peppercorns
2 tsp salt
10 cups water
Ground black pepper, to taste
8 oz any pasta**
1/2 cup dill or parsley, finely chopped
In a large slow cooker, add chicken, onion, carrots, celery, garlic, bay leaves, peppercorns, salt and water.
Cover and cook on Low for 8 hours or on High for 4 hours.
Discard bay leaves, peppercorns and onion. Remove chicken on a large plate or cutting board.
Add pasta, cover and cook for another 10 minutes or until pasta is ready.
In the meanwhile, shred chicken with two forks and chop dill.
Return chicken to slow cooker, add dill, stir and serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*I would recommend to use bone in chicken for more flavourful broth.
**For healthy pasta options, I like to use whole wheat spaghetti broken into smaller pieces or any small shape whole grain pasta. You can also use organic egg noodles (my grandma’s pasta of choice!).
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