Slow Cooker Chicken Noodle Soup
Chicken, carrot and celery cooked slowly in stock, with noodles added at the end so they stay tender.
- Prep
- 15 min
- Cook
- 5 hr 20 min
- Total
- 5 hr 35 min
- Serves
- 6
- Ingredients
- 10
- Effort
- Easy
Ingredients
- 500g Boneless skinless chicken thighs, fully thawed
- 1 Onion, diced
- 3 Carrots, sliced
- 2 sticks Celery, sliced
- 2 cloves Garlic, crushed
- 1.5 litres Chicken stock
- 1 tsp Dried thyme
- 1 Bay leaf
- 150g Dried egg noodles
- Salt and pepper, to taste
You’ll need: Slow cooker
Method
Put the onion, carrots, celery and garlic in the slow cooker. Add the chicken, stock, thyme and bay leaf.
Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is very tender and cooked through (75°C on a thermometer, no pink inside).
Lift the chicken onto a board and shred it with two forks. Remove the bay leaf.
Turn the slow cooker to high, add the noodles, cover and cook for 15–20 minutes, stirring once, until the noodles are tender. Don't add them earlier or they turn soft and mushy.
Return the chicken to the soup, season with salt and pepper and serve hot.
Storage
Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; the noodles soak up the broth, so add a splash of stock or water when reheating until piping hot all the way through. For freezing, make the soup without the noodles and add fresh noodles when reheating.