Does it get more classic comfort food than Chicken Noodle Soup? I don’t think that it does. But you can’t always stand over a soup pot making sure it’s working. So you need a slow cooker recipe to make it happen. Slow Cooker Chicken Noodle Soup is just what you need. All the delightful flavors of old school chicken noodle soup, with minimal effort.
Using the classic poultry flavor combo of sage, rosemary, thyme, and marjoram gives this that old school hometown flavor you are looking for. I like to use the pre-mixed poultry seasoning and then add in a little more thyme and rosemary. Then the addition of celery salt really brings it all together. Adding in the traditional trinity of mirepoix of celery, carrots and onions balances it all out to be a come back home soup for anyone.
I did not serve any sides or breads with this soup. It is so so hearty and filling that it really does not need any additions. If you were in need of spreading this soup or maybe want to be sure to have leftovers – you could serve it up with a classic buttermilk biscuit or even go simpler with a saltine cracker.
Now Let’s Get Cookin’!
Slow Cooker Chicken Noodle Soup
- 1 Slow Cooker (at least 6 qts)
- 4 Chicken Breasts
- 3 Carrots halved and diced
- ½ Yellow Onion diced
- 4 Celery Ribs halved and diced
- 4 Garlic Cloves minced
- 1 tbsp Rosemary
- 1 tbsp Thyme
- 1 tsp Celery Salt
- 1 tsp Poultry Seasoning
- 2 qt Chicken Broth
- 1 lb Short Pasta rotini, elbows, shells
- Add all ingredients EXCEPT pasta to slow cooker. Cook on low for 5 ½ hours.
- Remove chicken to from slow cooker and shred. Return to slow cooker. Add pasta and secure lid. Cook another 30 minutes.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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