Slow Cooker Chicken Noodle Soup [RECIPE]

Good Afternoon Everyone!

I hope you’re pacing yourself as we kick off a new week. Around here things have been busy. And when it gets super busy I crave soup. Delicious, comforting, throw it in the crock pot and call it a day… soup. Matzo ball soup is one of my favorite recipes when I’m feeling sluggish and I just can’t pull it together. I want to, I need to, I long to shake off those winter sluggish feelings but I’m cold! And my body longs to stay in bed when the sun doesn’t even come out. So instead I yank on my slippers and head off to cook this glorious chicken soup. Mmmm chicken soup! Just the thought gives you the good feels, doesn’t it? 🙂 I always toss in a whole chicken for this soup.

Pro Tip: When you buy a whole chicken, if you’re pulling it from your freezer (like I always do) stick it in a giant bowl of room temperature water for 4 hours before you cook. Then it will be defrosted and ready to go!

Yes, this soup keeps it simple with carrot, celery, onion, and chicken. I always inhale deeply when I toss in dried thyme, rosemary, and sage. I swoon at those herbs. Soon your home will be filled with the smell of delicious, aromatic chicken soup and you’ll want to buy a baguette to warm up in the oven to nosh on right along side of your bowl of soup. After cooking in the slow cooker for 4 hours on HIGH the meat was falling off of the bones. I tore it apart with two forks, tossed it back in, and set the crock pot to warm. Dinner is served… ❤

I hope you all enjoy this recipe as much as we do. Have a wonderful rest of the day everyone, and as always, keep on cooking! 🙂


Slow Cooker Chicken Soup

Courtesy of: The Healthy Maven

Serves: 8


  • 1 3 lb whole chicken
  • 2 large carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 1 medium onion, sliced
  • 1 bunch of parsley
  • 2 bay leaves
  • 6 cups of liquid (I used 4 cups chicken stock and 2 cups of water)
  • 3/4 tsp sea salt (add more if desired)
  • pepper, to taste
  • 1/2 tsp curry powder (optional)

Note: I also add in a splash of shaoxing wine, 1 tsp. of minced ginger, and 1 tablespoon of minced garlic too.


  1. Wash and remove giblets from chicken.
  2. Add chicken to slow-cooker and top with celery, carrots and onion.
  3. Tie together parsley with string and place on top.
  4. Add bay leaf.
  5. Pour in liquid.
  6. Add salt.
  7. Cover and cook on high for 4 hours.
  8. Remove bay leaves and parsley from slow-cooker and using large spoons remove the chicken. Let cool for 10 mins.
  9. Meat should easily come off the bone and then chop into bite sized pieces and place back into slow-cooker with veggies. Remove as much meat as you can.
  10. Add in additional salt if desired, pepper and curry powder if using.
  11. Serve warm or keep in fridge for up to one week.
  12. If keeping in fridge, the next day feel free to remove layer of fat from top using a spoon.


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