Name: Slow cooker creamy chicken noodle soup recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8
Ingredients: 1 brown onion, diced; 2 cloves garlic, crushed; 1 leek, white part washed and sliced; 2 carrots, peeled and diced; 2 sticks celery, diced; 1.5 litres chicken stock; 1 bay leaf; 2 chicken breasts; 200g tagliatelle or spaghetti; 1/2 cup cream; 1/2 cup frozen peas; 1 tbsp parsley, chopped

by Greer Worsley Last updated on 04/13/2022

Hearty and warming creamy chicken noodle soup is just the ticket on a wet autumn day. - Greer Worsley

Ingredients

1 brown onion, diced
2 cloves garlic, crushed
1 leek, white part washed and sliced
2 carrots, peeled and diced
2 sticks celery, diced
1.5 litres chicken stock
1 bay leaf
2 chicken breasts
200g tagliatelle or spaghetti
1/2 cup cream
1/2 cup frozen peas
1 tbsp parsley, chopped

Method

Step 1

Place onion, garlic, leek, carrots and celery in the bowl of a slow cooker. Pour over chicken stock and add bay leaf. Stir to combine. Lay chicken breasts on top so they are partially submerged. Cover with the lid and cook on high for 3 hours.
Step 2

Remove chicken and allow to cool, then shred with two forks.
Step 3

Place tagliatelle in the slow cooker and push gently to submerge in the soup. Cook for 30 minutes until al dente. Pour in cream and peas, and return shredded chicken. Cook for a further 10 minutes. Sprinkle over parsley and serve.

Recipe Notes

from Australia’s Best Recipes team

Try making your own chicken stock with a whole chicken. Use the stock in the soup and shred the meat to add back in at the end.
Depending on what pasta you use, you may need to let it cook a little longer to soften in the slow cooker.
Recipe and photo by Greer Worsley.