Slow Cooker Chicken Noodle Soup

October 16, 2016

I’m a big fan of making homemade stock in the slow cooker. If we make a whole chicken or turkey for another meal, I save the carcass and the meat no one really likes to eat, and I toss it in the slow cooker with water and some seasoning and let it go for 12 – 24 hours. The result is amazing homemade stock that I use for soups, stock for cooking quinoa or rice, etc.

This time, I decided to use the stock from the Thanksgiving turkey for a belly-warming chicken noodle soup. I usually just eyeball and guess quantities, but will try and get it to a number for ease of recreating this recipe.

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup


  • 6 cups of chicken or turkey stock
  • 4 boneless, skinless chicken breasts
  • 8 small, red or white potatoes
  • 3 cups of chopped carrots
  • 2 cups of chopped celery
  • 1 large white onion, peeled and chopped
  • 1 tbsp olive oil
  • 2 tbsp garlic powder
  • 1 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • 1 bottle of IPA beer or 1 cup of white wine
  • 1 cup of water
  • 2 cups of bite sized pasta noodles of your choice
  • Salt and pepper to taste


  1. Place the 4 chicken breasts in the bottom of the slow cooker
  2. Add in all chopped vegetables on top of the chicken
  3. Add garlic, olive oil, seasoning and lightly stir the vegetables on top of the chicken
  4. Add stock, water, beer/wine and lightly stir while not moving the chicken at the bottom
  5. Cook on high for 5-6 hours
  6. Remove chicken breasts and chop into bite sized pieces and return to crock pot
  7. Add pasta and cook another 45 minutes to an hour until pasta is done
  8. Serve up with some garlic toast and enjoy!

You Might Also Like

No Comments

Leave a Reply