When the weather begins to become frightful, a big hot bowl of chicken noodle soup can be absolutely delightful. As a mother, I have made many pots of chicken noodle soup when my family gets a cold or flu. When mom gets sick… well, mom has to make her own soup. As unfair as that feels at times, I promise that this recipe is easy enough to make even when mom is under the weather. Even an older child or a husband who’s uncomfortable with the kitchen can make this soup.
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My Aunt Electa would make the best chicken soup. She made her chicken soup with pasta (usually macaroni, if I remember correctly), potatoes, and rice. If the starches didn’t kill you, they would make you feel better. LOL This recipe only has potatoes and pasta, but I have been known to throw in some rice from time to time just for memories sake.
I used my Ninja Cooking System for this soup. The Ninja Cooking System can hold 6 quarts. If you’re attempting to use a smaller slow cooker, you may want to scale this recipe accordingly.
I start by peeling and cutting a couple of Russet Potatoes into bite sized pieces. The smaller the pieces, the faster they cook. You can easily speed up this dish, if needed, by cutting the potatoes a bit smaller. Next, I chop up some baby carrots. You can certainly leave the baby carrots whole to speed up the prep or cut them really small to speed up the cooking. Celery is a huge flavor in this soup. I chop the celery from the top and include a good bit of the celery leaves for added flavor. Yellow onion is the last vegetable to get chopped and added. Sometimes, I cut my onion smaller while other times I leave large rings. I find the rings easier to pull out when I’m feeling fussier about my food.
My favorite tip for super easy chicken noodle soup is to buy rotisserie chicken that is already pulled off the bone for you. I get mine at Costco in the deli section with the deli pizzas and salads. I just give this precooked chicken a rough chop and toss it into the slow cooker with the cut vegetables.
I use chicken base with water and seasoning for my broth. I find that canned chicken broth sometimes doesn’t have as much flavor as I wanted while chicken bouillon can add too much salt. Chicken base comes in a jar and makes adjusting the chicken flavor of the broth so easy. I add Tony Chachere’s Cajun Creole Seasoning and salt to taste. The pasta gets added last with a quick stir until submerged then I slow cook until the vegetables are done (about 4 hours on high or 6-8 hours on low).
Are you ready to make some of the Easiest Slow Cooker Chicken Noodle Soup? Check out the recipe below!
- 3 (Baker Sized about 38 oz total) Russet Potatoes, peeled and cut into bite-sized pieces
- 2 cups Chopped Raw Baby Carrots (about 9 oz)
- 1 cup Chopped Celery with leaves (about 4 oz)
- 1 whole Yellow Onion cut as desired
- 3 cups Deboned and Chopped Rotisserie Chicken (precooked) (about 16 oz)
- 4 TBSP Chicken Base
- 2 tsp Tony Chachere's Cajun/Creole Seasoning
- 3 tsp Salt
- 8 cups Water
- 1 cup dry Pasta (about 5 oz) (I used macaroni)
- Peel and chop Russet Potatoes into bite sized pieces.
- Toss chopped potatoes into the slow cooker.
- Chop carrots, celery, and onion into desired size and toss into the slow cooker.
- Roughly chop the precooked rotisserie chicken and add to the slow cooker.
- Add the chicken base, Creole seasoning, salt and water to the slow cooker.
- Add the pasta and stir until submerged.
- Place the lid on the slow cooker and cook on high for about 4 hours or on low for 6-8 hours adjusting that times as needed for your appliance.
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