Submitted by Kathy Flatman
Chicken Noodle Soup
A simple and delicious soup. The longer it cooks the better.
Serving: 8
Ingredients
- 1kg chicken drumsticks
- 1 leek sliced
- 1 400g tin corn
- 1 400g tin creamed corn
- 1 40g pkt chicken noodle soup salt reduced
- 1 1ltr carton chicken stock
- 1 cup water
- 4 - 8 drops sesame oil
- 1 tbls dried parsley
- 50 - 100g fine spaghetti
Instructions
- Add everything except spaghetti to the slowcooker.
- Cook on low 7-8 hrs or overnight.
- Remove chicken drumsticks from cooker. Remove skin and bones. Shred meat. Return to slowcooker.
- Break up spaghetti, add to slow slowcooker. Cook on low until tender.
- Serve with crusty bread.
Tried this recipe?Scroll Down To Share What You Think
Cooked this for a workplace lunch. It was delicious. I did add a bit more water to it after adding the noodles at it was quite thick. Definitely be making it again.
This was delicious! As above, I added a little extra water – about half a cup I think? – with the noodles, just to make it a bit more soupy. Even hubby who is not a fan of “chunky” soups (preferring creamy, blended soups instead) loved it, and would happily have it again. Very impressed, and will be making this again for sure.
Oh my, this is a lovely soup. Agree with other comments that is thick, but I prefer it that way
It is so flavoursome. Great winter soup
Could not be easier
Thank you for the recipe
Didn’t add the spaghetti & overdosed (accidentally) the sesame oil but super delicious
Would using whole breasts change cooking time?
Chicken breasts would certainly cook and shred in much less time but you could swap the two and I’d probably reduce the time down to more like 4-5hrs max with breast myself
Instead if spaghetti I used half packet of 2 minutes noodles
Love this soup! I have made it a few times – tried with drumsticks and breasts – both are great. I too, added extra water due to the thickness.
This was made as my hubby not feeling well and I thought I would try a soup. It was so good and he loved it! Will definitely make this again. As recommended I bought some fresh crusty bread
I know it says longer the better but has anyone used the recipe on high and still had a great result?
Also could I use a roast chicken bit pulled apart?
Would it change flavour much without the corn?
It would change it yes, but I think it would still be yummy 🙂
Hi could you use thigh for this please
Yes you could 🙂
Could you substitute the sesame oil for some other oil?
And does not having parsley make a big difference? Thanks!
The sesame oil is more for flavour than oil so you wouldn’t need to swap it for a different oil. Leaving out parsley again is just a small flavour difference 🙂
This soup was delicious!
I made this soup for our church winter dvd series (soup and sandwiches).
I doubled the recipe, left out the parsley and sesame oil.
Changed the leek for diced onion.
I also added extra water on top (didn’t use salt reduced as I wanted to add the extra water)
I had two nearly full slow cookers and it still all went, some people having 3 or 4 cup fulls!
Thanks for the great recipe, will definitely be making again!
hi would chicken breast change anything and if you used it would the method change
Kayla I would reduce that inital 7-8hr cook step to 3-4
best chicken soup I’ve tasted ??
this is delicious, big hit in my house. husband said don’t lose the recipe ?
Made this soup yesterday for the first time. Super easy and so tasty. Thank you for a great recipe. I will be making this again. yum yum ?
Great soup, I didn’t have a leek so added a diced onion and also a diced carrot.
My favourite soup, will make it again and again. Simply delicious.
Comfort food in a bowl. Hubby going back for seconds. YUMMO he said giving it a 10/10.
NOTE: I added 1/2 teaspoon each dried mixed herbs & thyme I used chicken thigh fillets. Sc in my GreenPan sc on low for 6 hours.
This soup is delicious I stick to the recipe except I use thigh and don’t add parsley it’s a winner 🥇
Thanks Gail for taking the time to leave your lovely feedback! 🙂
Delicious. I used left over rice instead of spaghetti, otherwise didn’t change anything else. Will definitely be making again:-)
Love to read feedback like this! Thanks Jane 🙂
DELICIOUS 😋
I added extra water to taste and udon noodles instead of the pasta. The leftovers tasted even better the following day. This is a firm fave in my house!
Hooray!! This makes me so happy to read 🙂 Thanks Kaz x
Another yummy meal. I used diced chicken thighs and reduced the cooking time to 6 hours. Hubby said it tasted just like the chicken and corn soup from our local Chinese restaurant!! Definitely cooking it again.
That’s a great compliment to your cooking! Thanks for sharing Kate 🙂