Asian Chicken Noodle Soup

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April 26, 2017

Asian Chicken Noodle Soup 0 0 5 0

This is an easy, made from scratch, healthy chicken broth and chicken noodle soup. It is healthy but can be easily adjusted to your taste or the taste of different individuals at the table.

  • Prep: 10 mins
  • Cook: 6 hrs 30 mins
  • 10 mins

    6 hrs 30 mins

    6 hrs 40 mins

  • Yields: 2-6 bowls (depending on size of chicken and slow cooker)


-1 x large zip lock bag of frozen veggie odds and ends (see tip below) OR an assortment of fresh vegetables. Add a price of Ginger, 2 x Garlic Cloves and an Onion if not already in the bag.

-1 x whole Chicken

-1 to 2 tablespoons of Sea Salt flakes

-1 x packet of Rice Noodles or Vermicelli Noodles.

- Fresh greens and herbs to your taste (e.g. Snow Peas, Coriander, Basil, Thai Mint). Keep off-cuts for the next freezer veggie bag.

-Condiments to your taste (e.g. Tamari or Soy Sauce, Chilli Paste, Fish Sauce, Salt, Sesame Oil) check they are gluten free if required.


11. Place veggies, whole Chicken and salt in slow cooker and cover with water.

22. Cook on low for 6-8 hrs.

33. Remove Chicken from slow cooker and place to one side.

44. Strain vegetables from the broth and reserve broth.

55. Rapid boil broth on stove-top for a few mins to reduce while you do the remaining steps.

66. Strip Chicken meat off the bones and skin (it will fall off), reserve the meat.

77. Chop fresh veg and herbs

88. Cook Rice Noodles according to packet instructions. Or turn down boiling broth to gentle heat and add directly to broth.

99. Add fresh veg to the broth till just cooked.

1010. Spoon noodles into bowls, top with shredded Chicken meat, broth and herbs

1111. Add condiments to desired taste.


1-This is an easy, made from scratch, healthy chicken broth and chicken noodle soup. It is healthy but can be easily adjusted to your taste or the taste of different individuals at the table.

2-The broth can be reserved and used as a basis for other meals and the chicken used on salads or sandwiches instead of the soup.

3-The vegetable freezer bag trick keeps it budget friendly and significantly reduces the prep time.

4*Tip: The veggies are only used to flavour the broth so while you want good flavours there is no need to waste good fresh vegetables on this. Buy a large zip lock bag and leave in your freezer fill it with veggie odds and ends or peels, from your other meals until the bag is full. Although you can use fresh. See below for suggestions.

5-You can freeze the broth and use as stock in other meals. If you want to do this you may want to cook the noodles separately rather than in the broth.

6-You can also skip the salt in the slow cooker and add to the meat at the end if you want to keep salt free broth for baby food.

7-If you are making this just for broth you can use the Chicken meat on sandwiches or salads.

8-Steps 5-11 typically take only 5 mins, so reducing the broth on the stove-top works well with this timing. You can reduce the stock in your slow cooker by turning it up on high at the end and using a tea towel for 30 mins to 1 hr. However, you will still need another pot to strain the broth into hence the faster stove-top option for finishing.

9-The following veggies work well: - Onion, Spring Onion, Shallots, Garlic, Ginger (include skins), - Carrot, Celery (include tops), Mushrooms, Corn, Tomatoes, Leek

10- Great in smaller quantities (can be overpowering if too much of any one is added): Red Capsicum, Zucchini, Squash, Potatoes, Pumpkin (not skins) Sweet Potatoes, Green Beans, and Peas

11- Most herbs but especially the following: Chives, Coriander (include roots), Basil (not too much).

12-The following veggies can make it bitter or oily and are best avoided: Pumpkin Skins, Green Capsicums, Eggplant, Lettuce, Kale, Cabbage, Boc Choy, Pak Choi, Beetroot.

Submitted by Fiona Stark


1 Review


June 3, 2017

Perfect for those cold days. Tasty, healthy, cheap and family friendly!

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