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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Author: Heidi Boortz
Servings : 6

Ingredients

  • 3 boneless, skinless chicken breast
  • 3 carrot large, peeled and diced
  • 2 stalks celery diced
  • 1 onion diced
  • 1/2 tsp dried thyme
  • 6 cups Chicken broth no sugar listed in ingredients
  • 8 oz 100% whole wheat linguine broken in half
  • 1 Tbsp bottled minced garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper

Instructions

To cook immediately (slow cooker)

  • Combine all ingredients except noodles in a slow cooker. Cook on low 6 hours or on high 5 hours. Shred chicken. Add 1 cup water and noodles. Turn to high. Cook 30 minutes or until noodles are cooked.

To cook immediately (Instant Pot®)

  • Combine all ingredients except noodles in an instant pot. Program for soup. Press start. When IP is finished cooking, use QPR. Shred chicken. Add noodles and program for manual-high and 4 minutes. When IP is done cooking, use QPR and serve.

To freeze

  • Add all ingredients except noodles to a gallon sized freezer bag. Label and freeze.

To cook after freezing (slow cooker)

  • Add frozen contents of bag to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Add noodles and 1 cup water and cook on high 30 minutes.

To cook after freezing (Instant Pot®)

  • Add frozen contents of bag to instant pot along with 1 cup water. Program for manual-high and 60 minutes. Use QPR and shred chicken. Add noodles and program for manual-high and 4 minutes. Use QPR or NPR.

Notes

For gluten free, use 100% whole grain gluten free noodles.
For paleo, use zucchini noodles or other spiralized vegetables.