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Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days and busy weeknight. Whether you're fighting off a cold or just craving something comforting, this Slow Cooker Chicken Noodle Soup is sure to become a go-to recipe in your kitchen.
SERVES
6
COOKING TIME
6 hours
DIFFICULTY
simple
How long does it take to cook chicken noodle soup in a slow cooker?
Cooking times vary depending on the setting. On low, it usually takes about 6-8 hours, while on high, it can take around 3-5 hours. The chicken should be cooked until it reaches an internal temperature of 165°F (75°C) and can be easily shredded.
Can I use frozen chicken in my slow cooker soup?
It is not recommended to use frozen chicken in a slow cooker due to safety concerns. Frozen chicken may not reach a safe temperature quickly enough during cooking. Always use fresh or fully thawed chicken for best results.
How do I prevent the noodles from becoming mushy?
To avoid mushy noodles, it’s best to cook them separately according to package instructions and add them to the soup just before serving. If you prefer cooking them in the slow cooker, add them during the last 20-30 minutes of cooking on high heat.
What can I serve with Chicken Noodle Soup?
This comforting soup pairs well with crusty bread, crackers, or a simple green salad. It’s perfect for a light meal or as an appetiser before a larger dinner.
Method
Step 1
Season the chicken with salt and pepper and place into the slow cooker
Step 2
Add the chicken stock, onion, carrots, celery, garlic, thyme, rosemary, bay leaves and more salt and pepper to the slow cooker pot and cook on low for 6-8 hours
Step 3
Once cooked, remove the chicken from the slow cooker and shred using two forks. Stir in the pasta and chicken and cook on low for an additional 30-45 minutes (or until pasta is tender).
Step 4
Serve and enjoy. The ultimate pick me up.
Ingredients
500g (1.2 pounds) boneless, skinless chicken thighs
1.5L Chicken Stock
1 onion, diced
2-3 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
200g (7 ounces) spaghetti, broken into thirds
Salt and pepper
