One Pot Chicken Noodle Soup Recipe
I love one pot/slow cooker meals and recipes that use leftover food so this is a two in one! This recipe is so simple and instead of worrying about preparing chicken in advance, you can use leftover shredded chicken. Or, if you don’t have any, you can do what I did and pick up a rotisserie chicken on sale from the store! Simply shred it and you’ll have plenty of chicken for a delicious soup. Thanks to Family Balance Sheet for such a great recipe!
1 medium onion, chopped
2-3 garlic cloves, minced
2 medium carrots, chopped
2 medium celery stalks,
1 bay leaf
1 tsp Italian seasonings or your favorite seasoning
2 quarts chicken stock
6-8 oz noodles (I used macaroni but egg noodles are the norm)
2 cups shredded or diced cooked chicken
salt and pepper
1. Over a medium heat, add 2 tablespoons of olive oil to a soup pot. Add onion, celery, carrots, garlic, bay leaf and Italian seasoning and stir until the vegetables are softened. About 5 minutes.
2. Add the chicken stock and bring to a boil.
3. Add the noodles and simmer about 5 minutes. (If there is not enough liquid left after cooking the pasta, you can add more broth or a few cups of water).
4. Add the chicken and simmer for a few more minutes.
5. Add salt and pepper to your liking.
6. Discard bay leaf before eating.
Delicious and such a great option for Autumn weather!
*This is also perfect to save for a later date- but you will need to add more liquid; the noodles tend to really absorb the stock/water so while it is reheating, add a bit more of broth or whatever liquid you wish and stir well.
Want more Slow Cooker meals?
Try this Bolognese Sauce Recipe or stay tuned for a delicious “Butternut Squash, Apple & More” Soup!