Fall is here and that usually means the sniffles. When we get sick and don’t really want to take medicine, we reach for a few simple foods to heal us from the inside out. Ginger Lemon Honey Tea and Slow Cooker Chicken Noodle Soup are always the first recipes we have on the brain.
In the past, we’ve made boatloads of Chicken Soup and Rice and this healing Asian Chicken Soup, but we wanted something easier that could be made in the slow cooker. This soup is such a no-brainer as all you have to do is dump the ingredients into the slow cooker. And like magic, it’s ready to go hours later! You can add rice, but it’s classic with your favorite pasta shape inside to soak up some of the delectable chicken broth.
This recipe makes a lot of soup because we want to make sure we have plenty to freeze for those unexpected days that everyone in your family is under the weather and you need a health boost quick!
Slow Cooker Chicken Noodle Soup
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low sodium chicken stock1 onion, diced
- 3 garlic cloves, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 leeks, chopped into half moons
- 1/2 tsp dried thyme
- 2 bay leaves
- 2 cups pasta (rotini or macaroni are our favorites)
- Fresh parsley
- Place the first 9 ingredients in a slower cooker and set to low for 4 hours (the soup can remain in the slow cooker up to 8 hours on low at this point).
- After the soup has cooked for 3 hours remove the chicken from the slow cooker and set aside.
- Add the pasta into the slow cooker and cook for an additional 30-40 minutes or until cooked through.
- While the pasta is cooking shred the chicken into bite size pieces and add back into the soup.
- Garnish with chopped parsley and serve with crackers if desired.