This Slow Cooker Chicken Noodle Soup is so easy to make and is perfect for those days when you’re out and about with little time to get dinner on the table. This has become on of our ‘sports’ day staples – we generally get home late from Swimming and Gymnastics with two extremely hungry children so it’s great to have something healthy and delicious on hand. My husband sometimes isn’t home in time for dinner so I just set the slow cooker to keep warm and everyone’s happy!
- 500g of chicken breast chopped
- 1 leek (finely sliced)
- 1 brown onion (finely sliced)
- 1 celery stalk (finely chopped)
- 3 carrots (finely chopped)
- 3 cloves of crushed garlic
- 1 small bunch of thyme
- 2lt of chicken stock (salt reduced)
- 100g of fresh noodles or pasta
- Fresh chopped parsley
Set your slow cooker (low to cook for 6 hours or high for 4 hours). Sauté the veggies and garlic in a fry pan with a drizzle of olive oil, place in your slow cooker with the chicken stock. Brown the chicken to seal before adding to the slow cooker. Place the thyme on top and let the cooker do all the work.
Just before serving you can throw in some fresh noodles or as in the pictures below some fresh pasta broken into pieces (fresh pasta will need 20 extra mins to cook through).
These were super easy to prepare using some cookie stamps we purchased at Myer last Christmas (click here to order your own *not sponsored). Here’s a link to order your own. I simply used it to stamp some wholemeal bread before toasting in the fry-pan with a small amount of butter. I think this element made my kid’s night lol!
I hope you enjoy this recipe as much as we do!