I love soup, especially in fall and winter. It’s always a great way to warm up on a cold day. For awhile I was eating a can of soup every evening for dinner. One day a year or so ago I decided to be adventurous and try to make my own soup. I thought it might be tough, but I was so pleased with how easy it was and how well the soup turned out. I’ve tried a couple of different homemade soups since and on chilly days this slow cooker chicken noodle has become one of my favorite dishes.
Since first making this I decided to try to make it as healthy as possible. I use organic chicken and low or no sodium organic chicken broth. I add a lot of veggies and use whole grain or veggie based noodles.
What I love about this recipe is you can customize it for your personal preference. You can use whichever veggies your family likes and you can use your favorite type of broth and even use a whole chicken instead of chicken breasts. However you customize this simple recipe I hope you enjoy it as much as we do!
- 3 organic chicken breasts
- 1 box or bag of your favorite noodles
- 4 cans (14.5 oz) or 2 boxes of low or no sodium chicken broth
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup peas
- 1 tbsp poultry seasoning
- 1 tsp pepper
- 1 tsp basil
- 1 tsp oregano
- Turn crockpot on 6-8 hours setting. Rinse chicken.
- Using a fork poke chicken a few times and then rub in poultry seasoning. Place in bottom of slow cooker.
- Add broth, carrots, celery, peas, pepper, basil, and oregano. Cover and cook for 6-8 hours.
minutes before soup is ready boil the noodles following the directions on the box.
- Strain the noodles when they are done cooking.
- After soup is done shred the chicken with a fork.
- Pour soup in bowls and add noodles. Add a dash of pepper to each bowl.
- Serve warm and enjoy!
*Note: I like using chicken breasts because there’s no worry about small bones sneaking into the kids’ bowls. Some people like the flavor that bones add, however, so you may prefer using a whole chicken or other parts.
To Store: Store chicken and vegetables in one air-tight container, broth in another, and noodles in a third. When reheating pour all three into a bowl and microwave for 2-3 minutes. It sounds like a lot of work but if you store it all together the noodles and veggies soak up the broth and it goes quick. This is the best way to make it last longer. If you’re crunched for space just separate the noodles, it should make enough of a difference to make it worth the effort.