Hearty Slow Cooker Chicken Noodle and Vegetable Soup
Immerse yourself in the warmth and simplicity of a classic dish taken to the next level. Our Slow Cooker Chicken Noodle and Vegetable Soup is a tantalizing blend of savoury ingredients, slowly cooked to perfection.
This delicious soup is made with tender chicken, pasta, and a combination of fresh vegetables, all combined in a savoury broth that slowly cooks while you tackle your day-to-day activities. It’s the perfect way to warm up on a chilly day or soothe your soul when you’re feeling under the weather. And the best part? It’s surprisingly easy to make!
It is with sadness in my heart that I share this recipe with you all. It is one of the last recipes my mother-in-law shared with us before passing last year.
Like all the recipes she has passed on to us over the years, she learnt this from her nan and passed it down through the family.
But it is not all sadness; when we make this recipe and many others, it is a happy memory of me and her in the kitchen as I watched what she did and then me recreating it and tweaking it to get the right flavour.
Not to mention, our kids busting at the bit to eat Nannies soups and stews.
Like all my mother-in-law’s recipes, this was traditionally cooked in a stock pot over a few hours, with the need to get up and stir and monitor it.
I turned this into a slow-cooker recipe to make life that bit easier, and she was wrapped that it made making it easier on her.
So how about we get to the recipe?
How to make Slow Cooker Chicken Noodle and Vegetable Soup
The ingredients you need are simple and similar to the traditional soup veggies. Still, you can add whatever veggies you like.
- Chicken Breast
- Carrots
- Celery
- Parsnip
- Swede
- Turnip
- Brown Onion
- Crushed Garlic
- Angel Hair Short Pasta
- Fresh Pasley
- Fresh Thyme
- Chicken Stock Cube (optional)
- Chicken Stock (liquid)
- Pepper
Method
Start by peeling the carrots, parsnip, swede and turnip, cut into smaller pieces, and grate. I have a food processor with a grater attachment, making it quicker and easier. But an ordinary hand-held grater works just as well.
Finely dice the onion and chop up the celery. Next, finely chop up the parsley and thyme.
Pro Tip: Dried herbs can be used instead, 1 teaspoon of dried parsley and 1/4 teaspoon of thyme. Remember that dried herbs are more concentrated than fresh.
Add all the grated and chopped vegetables into the slow cooker. Then add the chicken breasts, and lay them out as flat as possible on top of the veggies. Then add chopped parsley, thyme, crushed garlic, and 1/2 teaspoon of pepper over the top.
Slowly pour enough chicken stock to cover the ingredients. I add a stock cube to create a more intense chicken flavour to the soup, but this is optional.
Then place on the lid and let it cook on low heat for 8 hours. If you use a slow cooker like mine, set the valve on the top to vent.
Add the 1/4 cup of Angel Hair Short Pasta to the soup when you have about an hour left. Stir them through, then let the soup cook for the remaining time.
Once ready, remove the chicken and shead using two forks. Put the shredded chicken back in the soup. Give the soup a stir, and add some more pepper to taste if needed.
Garnishing and Serving Ideas
When serving your Slow Cooker Chicken Noodle and Vegetable Soup, there are some excellent garnishing ideas that you can do to change it up.
- Fresh Herbs: Freshly chopped parsley, dill, or chives add colour and a hint of flavour.
- Green Onions or Leeks: Thinly sliced green onions or leeks can add a bit of crunch and a mild oniony taste.
- Lemon Zest or a Lemon Wedge: A bit of lemon zest can brighten up the soup, and a wedge served on the side allows people to add a tangy hit.
- Croutons: Homemade or store-bought croutons add a satisfying crunch and can help to thicken the soup slightly.
- Toasted Nuts or Seeds: A sprinkle of toasted almonds, pumpkin seeds, or sunflower seeds could add a nice crunch and a hint of nuttiness.
- Diced Avocado or Sour Cream: A few chunks of avocado or a dollop of sour cream can make a delicious addition for a creamier texture.
- Cream: Stir in a splash of heavy cream after the soup has finished cooking to add a touch of richness. Ensure the soup isn’t boiling when you add the cream to prevent it from curdling.
- Grated Cheese: Sprinkle your preferred grated cheese on top of each serving. It will melt into the hot soup, giving it a delicious cheesy flavour. Hard cheeses like Parmesan, Asiago, or sharp Cheddar are great choices.
- Bread: A crusty loaf of bread or some warm mini dinner rolls would pair perfectly with the soup. You can even try garlic bread for added flavour.
- Salad: A light, fresh salad would be a great counterpoint to the hearty soup. Try a simple green salad or a tangy vinaigrette-based salad. Or even our Simple Creamy Mayo-Free Homemade Coleslaw.
Storing and freezing the soup?
The best thing I like about soups is they are great for making ahead of time, individual meals, especially when you just want something quick and easy, or leftovers
Store the soup in an airtight freezer-safe container once it is cooled. It can be frozen for up to 3 months. Or keep it in the fridge for about 3-4 days.
Reheating from the Fridge:
Stovetop: Pour the soup into a pot and heat over medium heat until it’s warmed, stirring occasionally. This should take 5-10 minutes, depending on the quantity of the soup.
Microwave: If you prefer the microwave, transfer the soup into a microwave-safe bowl, cover it loosely, and heat it for 2-3 minutes or until it’s hot. Be sure to stir the soup halfway through the reheating time for even heating.
Reheating from the Freezer:
Thaw: If the soup is frozen, it’s best to let it thaw in the fridge overnight.
Stovetop: Once it’s thawed, pour the soup into a pot and reheat it over medium heat, stirring occasionally, until it’s hot. This takes 10-15 minutes, depending on the amount.
Microwave: If you’re using a microwave, transfer the thawed soup into a microwave-safe bowl, cover it loosely, and heat it for 2-3 minutes. Stir the soup and continue to heat in 1-2 minute intervals until it’s hot.
Frequently Asked Questions
For a vegetarian version, simply leave out the chicken and use vegetable stock instead of chicken stock. You can add more of your favourite veggies or even some tofu or beans for extra protein.
Any small pasta shapes work well in soup. You could use orzo, ditalini, or even broken-up spaghetti.
If you’re short on time, you can cook the soup on high for about 4 hours. Just remember to check on it to make sure it stays intact.
Slow Cooker Chicken Noodle and Vegetable Soup
Ingredients
- 2 large Chicken Breast
- 3 medium Carrots
- 3 Celery Sticks
- 1 Large Parsnip
- 1 Large Swede
- 1 Large Turnip
- 1 Large Brown Onion
- 3 tsp Crushed Garlic
- ¼ cup Angel Hair Short Pasta
- 1 tbsp Fresh Parsley
- 1 tsp Fresh Thyme
- 8 cups Liquid Chicken Stock Chicken Broth
- 1 Chicken Stock Cube Optional
- ½ tsp Pepper more to taste if needed
Instructions
- Peel the carrots, parsnip, swede and turnip, cut into smaller pieces, and grate.
- Finely dice the onion and chop up the celery. Next, finely chop up the parsley and thyme.Note: Dried herbs can be used instead, 1 teaspoon of dried parsley and 1/4 teaspoon of thyme. Remember that dried herbs are more concentrated than fresh.
- Add all the grated and chopped vegetables into the slow cooker. Then add the chicken breasts, and lay them out as flat as possible on top of the veggies. Then add chopped parsley, thyme, crushed garlic, and 1/2 teaspoon of pepper over the top.
- Slowly pour enough chicken stock to cover the ingredients. Add a stock cube to create a more intense chicken flavour to the soup, but this is optional.
- Then place on the lid and let it cook on low heat for 8 hours.
- Add the 1/4 cup of Angel Hair Short Pasta to the soup when you have about an hour left. Stir them through, then let the soup cook for the remaining time.
- Once ready, remove the chicken and shead using two forks. Put the shredded chicken back in the soup. Give the soup a stir, and add some more pepper to taste if needed.
Notes
Garnishing and Serving Ideas:
When serving your Slow Cooker Chicken Noodle and Vegetable Soup, there are some excellent garnishing ideas that you can do to change it up.- Fresh Herbs: Freshly chopped parsley, dill, or chives add colour and a hint of flavour.
- Green Onions or Leeks: Thinly sliced green onions or leeks can add a bit of crunch and a mild oniony taste.
- Lemon Zest or a Lemon Wedge: A bit of lemon zest can brighten up the soup, and a wedge served on the side allows people to add a tangy hit.
- Croutons: Homemade or store-bought croutons add a satisfying crunch and can help to thicken the soup slightly.
- Toasted Nuts or Seeds: A sprinkle of toasted almonds, pumpkin seeds, or sunflower seeds could add a nice crunch and a hint of nuttiness.
- Diced Avocado or Sour Cream: A few chunks of avocado or a dollop of sour cream can make a delicious addition for a creamier texture.
- Cream: Stir in a splash of heavy cream after the soup has finished cooking to add a touch of richness. Ensure the soup isn’t boiling when you add the cream to prevent it from curdling.
- Grated Cheese: Sprinkle your preferred grated cheese on top of each serving. It will melt into the hot soup, giving it a delicious cheesy flavour. Hard cheeses like Parmesan, Asiago, or sharp Cheddar are great choices.
- Bread: A crusty loaf of bread or some warm mini dinner rolls would pair perfectly with the soup. You can even try garlic bread for added flavour.
- Salad: A light, fresh salad would be a great counterpoint to the hearty soup. Try a simple green salad or a tangy vinaigrette-based salad. Or even our Simple Creamy Mayo-Free Homemade Coleslaw.
Storing and freezing the soup.
The best thing I like about soups is they are great for making ahead of time, individual meals, especially when you just want something quick and easy, or leftovers Store the soup in an airtight freezer-safe container once it is cooled. It can be frozen for up to 3 months. Or keep it in the fridge for about 3-4 days. Reheating from the Fridge:- Stovetop: Pour the soup into a pot and heat over medium heat until it’s warmed, stirring occasionally. This should take 5-10 minutes, depending on the quantity of the soup.
- Microwave: If you prefer the microwave, transfer the soup into a microwave-safe bowl, cover it loosely, and heat it for 2-3 minutes or until it’s hot. Be sure to stir the soup halfway through the reheating time for even heating.
- Thaw: If the soup is frozen, it’s best to let it thaw in the fridge overnight.
- Stovetop: Once it’s thawed, pour the soup into a pot and reheat it over medium heat, stirring occasionally, until it’s hot. This takes 10-15 minutes, depending on the amount.
- Microwave: If you’re using a microwave, transfer the thawed soup into a microwave-safe bowl, cover it loosely, and heat it for 2-3 minutes. Stir the soup and continue to heat in 1-2 minute intervals until it’s hot.
