Slow Cooker Chunky Chicken Noodle Soup, a healthy and well balanced meal in a bowl that is so hearty and wholesome.
Slow Cooker Chunky Chicken Noodle Soup is my go-to recipe using one of my favorite cooking tool in the home, the slow cooker. This is one of the simplest recipe and it is essentially just tossing all the ingredients in the slow cooker, set it and forget about it, until it is time for dinner. Based on my previous slow cooker recipes that I have posted, I realized that many readers share the same amount of love for their slow cookers as well.
Let's be honest, even if we decided to make the simplest meal for dinner, you would still need some time to prepare the ingredients and to actually cook it. At least 15 to 20 minutes? And this can be really challenging for me, especially on the days when we get home from after-school activities at around 6.45pm. Bella and Jamie will be famished by then and giving them a snack is not an option as it would just ruin their appetite. Hence, they cannot wait 20 minutes for me cook them their dinner, no matter how quick and easy the recipe may be. They turn into "hangry" monsters, I get frustrated because they cannot be patient and the evening can just spiral out of control.
So, during the school year, I use the slow cooker a lot. I cannot express enough how helpful it is. Especially on days where I know that Kian's work commitments prevents him from taking the kids to their activities, I will prepare my slow cooker meals while the kids are in school, set it to be ready at the required time and when we get home that evening, all they need to do is to wash their hands and dinner is served!
Slow Cooker Chunky Chicken Noodle Soup
by Miss Crumbs A Lot
3 pieces Chicken Breast (approx. 2 to 2 1/2 lbs)
Salt & Pepper
1 to 2 Yellow Squash (cut into bite size)
1 to 2 Zucchini (cut into bite size)
4 to 6 Carrots (cut into bite size)
5 stalks Celery (cut into small pieces)
2 medium Onions (cut into wedges)
8 cups Chicken Stock
2 Bay Leaves
1 tsp Oregano
Extra Wide egg noodles (cooked and drained)
Avocado (sliced) (optional)
1. Place 3 pieces of chicken breast at the bottom of the slow cooker insert. Season with salt and pepper.
2. Add in cut yellow squash, zucchini, carrots, celery, onions, chicken stock, 2 bay leaves and 1 tsp oregano. Cook on low for 5 hours.
3. Before serving, add in cooked egg noodles, top with sliced avocado and garnish with cilantro, if desired. Season with salt and pepper, if needed.
Makes 4 to 6 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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