Things have been a bit crazy here lately. What with parties, activities, homework, pesky jobs, large mortgages, endless chores and stressed husbands, there’s barely been time for a glass of bubbles (well, ok, maybe there’s been one or two of them, too).
Possibly your lives are just the same as mine, so you may want to note down this slow cooker chicken noodle soup recipe. It’s as easy as they come and delicious, too.
Just what I need to get through a busy week.
Slow cooker chicken noodle soup
1 tbsp olive oil
1 onion, roughly diced
250g bacon, rind and fat removed, roughly diced
1.5kg whole chicken (organic if you can afford it), washed, dried
3 mushrooms, thickly sliced
6 garlic cloves, peeled, crushed
1.5 litres of chicken stock
1 tsp ground pepper, plus extra to serve
2 bay leaves, ½ bunch parsley (flat or curly), ½ bunch thyme (use kitchen string to tie all the herbs together so you can remove them easily at the end)
2 carrots, sliced
2 sticks celery, sliced
125g can corn, drained (or 1 corn cob)
¾ cup frozen peas
75g packet 2-minute noodles (discard the flavour sachet)
sliced spring onions, to serve
Heat the oil in a large frying pan over medium-high heat. When hot, toss in the onion and bacon. Sauté, stirring frequently, for 7-8 minutes or until the bacon is cooked and the onions are soft. Tip into the slow cooker.
Pop the chicken into the pan, wing-side down. After 5 minutes, turn over and brown the other side. Toss in the mushrooms and garlic for another minute or so. Tip this into the cooker.
Also add in the stock, pepper, herbs, carrots and celery. Cook for 7 hours on low. Remove and shred the chicken (discard skin & bones) and return to the pot with the corn, peas and noodles for 30 minutes more.
Serves 2 adults & 2-3 kids
This recipe is from my Kitchen Collection cookbook!
Sandra K said,
March 12, 2014 @ 7:53 pm
Thanks for the inspiration, it came at the perfect time. Youngest is feeling under the weather and I suspect I will go out in sympathy. made this tasty soup tonight and it got the thumbs up all round. The chicken just fell off the bone. Thank you.
wendyblume said,
March 12, 2014 @ 9:22 pm
yay! yep, I reckon this one is a good one! Although you do have to be careful to make sure you identify & remove all the bones!
Hope your littley is on the mend soon. x
Cheesemonkey1 said,
March 15, 2014 @ 8:25 am
hi there vegie smugglers, can this also be made on the stove if one doesn’t have a slow cooker?
wendyblume said,
March 17, 2014 @ 8:56 am
sure can! Brown everything in a large pot, bring everything to a simmer (covered) for about an hour and a half (until the chicken is falling apart). Add the noodles and peas for about 5 minutes.
Claire Bailey said,
March 15, 2014 @ 6:24 pm
Thumbs up all round here. Thanks for another great easy recipe. Even better, leftovers for tomorrow nights dinner as hubby is away.
wendyblume said,
March 17, 2014 @ 8:55 am
yay! always glad (and a bit relieved) when I hear that my recipes work out for people! xxx
Claire said,
March 20, 2014 @ 12:12 pm
I thought I should add, if having it over two nights, try cooking the needles separately, just enough for one night, pop them in the bowls add the soup over the top, mine went soggy and soaked up all the soupy goodness by the second night.
wendyblume said,
March 20, 2014 @ 8:57 pm
Good tip Claire!
Recipe: Slow Cooker Chicken Noodle Soup | Mum's Grapevine said,
May 14, 2014 @ 12:20 pm
[…] cupboards, fish out your old friend, and set him to work! Try this Chicken Noodle Soup recipe from Vegie Smugglers – an easy-peasy version of a family favourite that is sure to warm little […]
Lee-Anne said,
March 15, 2015 @ 10:25 am
Hi. I already have a whole cooked chicken. Can I use that instead?
wendyblume said,
March 15, 2015 @ 1:36 pm
Maybe just pop it all in a regular saucepan and add the shredded chicken about 20 minutes before serving.