Name: Slow cooker chicken noodle soup
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium (200g) onion, chopped finely; 2 cloves garlic, crushed; 3 stalks celery, trimmed, thinly sliced; 2 medium (250g) carrots, thinly sliced; 2 fresh bay leaves; 400g chicken breast fillets; 1 litre chicken stock; 1 litre water; 120g spaghetti, broken into 4cm lengths; 1 fresh cob corn, kernels removed; 2 tablespoons lemon juice; 2 tablespoons small parsley leaves

Slow cooker chicken noodle soup

With minimal prep, come back later to a hearty bowl – too easy!

Skip to Recipe

Serves 4

Prep

15M

Cook

Total

5H 15M

Bowl the family over with a nourishing slow cooker chicken noodle soup. With classic flavours and plenty of vegetables (plus spaghetti pieces!), this simple recipe will be a go-to this winter.

Ingredients

1 tablespoon extra virgin olive oil

1 medium (200g) onion, chopped finely

2 cloves garlic, crushed

3 stalks celery, trimmed, thinly sliced

2 medium (250g) carrots, thinly sliced

2 fresh bay leaves

400g chicken breast fillets

1 litre chicken stock

1 litre water

120g spaghetti, broken into 4cm lengths

1 fresh cob corn, kernels removed

2 tablespoons lemon juice

2 tablespoons small parsley leaves

Method

Heat oil in a large frypan over medium heat. Add onion, garlic and celery and cook for 4-6 minutes, or until softened.

Place vegetable mixture in a 5-litre (20-cup) slow cooker. Add carrot, bay leaves, chicken breasts, stock and water. Season with 2 teaspoons salt flakes and 1 teaspoon cracked black pepper.

Cover with a lid and cook on high for 4 hours (or low heat for 8 hours), or until the chicken and vegetables are tender.

Remove the chicken breasts and shred into small pieces. Add spaghetti and corn, stir to combine. Cover with a lid and cook for a further 30-40 minutes, or until the pasta is tender, and soup has thickened slightly.

Return shredded chicken to the soup. Remove the bay leaves and discard. Serve with a squeeze of lemon juice and parsley.

How long will slow cooker chicken noodle soup keep?

The spaghetti will continue to absorb the liquid so if stored overnight may become soft and flabby. If doing ahead of time, or you wish to freeze some, cook until the end of step 3.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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