You have probably figured out that I love soup – given all the Soup Recipes I have on this blog. But I especially love a slow cooker soup. So much flavor and warmth with so little effort. You mostly just drop everything in the crock, pop on the lid and walk away for the rest of the day. This recipe for Slow Cooker Chicken Soup, is such a lovely homey soup. It’s close to a classic chicken noodle soup, with just a few changes.
For a soup that is meant to be a whole meal you really need the bigger size unit. I like my 7 Qt Slow Cooker – I can make just about anything in it. I would say a 6 qt is about the smallest you can go and get enough soup for it to be the whole dinner. You really dont want stuff to crammed in when you are making soup. The liquid tends to evaporate quicker if you do not have enough space to move about.
The big difference (aside from the lack of celery) from a chicken noodle soup is the type of noodles. Most chicken noodles use an egg style noodle. This one is extra small pasta called ditalini – they are also often also called pasta salad pasta. I like this pasta because it does not mushy at all. That’s the worst part of pasta in soup, in my opinion.
I serve this with some toasted sourdough bread and it’s just lovely. As I’ve said several times, this is a whole meal. It is hearty – with lovely chicken, veggies and a carb. It is perfect on a blustery day or when someone is feeling a little under the weather.
Now Let’s Get Cookin’!
Slow Cooker Chicken Soup
Equipment
Ingredients
- 2 lb Chicken Breast
- 2 Large Carrots halved and sliced
- 1 Large White Onion diced
- 2 tbsp Minced Garlic
- 2 qts Chicken Broth
- 2 tbsp Chicken Bouillon Powder
- 2 tsp Dried Thyme
- 2 tsp Rubbed Sage
- 2 tsp Tarragon
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Parsley
- 1 15oz can Sweet Corn
- 1 lb Ditalini Pasta
- Water
Instructions
- Combine seasonings with chicken bouillon.
- Add carrots, garlic, onion and chicken to bottom of slow cooker. Sprinkle with seasoning mixture. Add broth. (add enough water to fully submerge everything, if needed). Cover and cook on low for 8 hours.
- Remove lid and turn cooker up to high. Remove chicken and chop up. Return to pot along with corn (do not drain) and pasta. Again, add a little water to fully submerge as needed.
- Cover and let cook another 30 minutes.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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That sounds delicious (as does your bread!).