Chicken Noodle Soup in a Slow Cooker

“Mmm, Noodle Soup” always comes to mind when I make this recipe. In the voice of Joey Tribbiani, of course.

Chicken noodle soup, or similar variation, is believed to date back to the Eastern Han Dynasty (25-220 AD), but you’ll find Jewish, American, and other cultures claim it as their own. Who’s to say?

The Chinese version typically included chicken broth, noodles, and vegetables, flavoured with herbs and spices. I’ve expanded on that slightly with this chicken soup recipe, but the world’s your oyster when it comes to chicken soup…

“Mmm, oyster and chicken soup…”

Chicken Noodle Soup in a Slow Cooker

Recipe by Linda D'Angelo

Servings

6

servings

Prep time

10

minutes

Cooking time

5

hours 

Ingredients

• 1 chicken (about 3 pounds/ 1.4 kg) cut into pieces

• 2 stalks celery, chopped

• 1 onion, peeled and chopped

• 1 carrot, chopped

• ¼ cup chopped parsley

• 1 tablespoon salt

• ½ teaspoon basil

• ¼ teaspoon pepper

• 1 bay leaf

• 2 quarts water

• 1 package (8 ounces/ 225 g) egg noodles

Cooking steps

• Chuck all ingredients except the noodles into your slow cooker.
• Cover and cook on Low 5 to 6 hours.
• Remove the chicken and bay leaf.
• Discard the chicken skin and bones, dice the meat, and return to broth.
• Add noodles, stir.
• Cover and cook on Low 1 hour, or until noodles are done.