Chicken And Veggie Noodle Soup
July 2, 2016
Fast and easy slow cooker soup!
- Prep: 30 mins
- Cook: 6 hrs
-
30 mins
6 hrs
6 hrs 30 mins
- Yields: 5 Servings
Directions
1Cut/dice the chicken, Cut/dice the vegetables, Add the corn, Chuck them all in the slow cooker and add the 4 cups of chicken stock.
2Add the garlic granules with salt and pepper.
3Cook on low for 6 hours or until vegetables are soft.
4Add the Noodle soup packs 30 minutes before serving.
Submitted by Janet Hitchcock
11 Reviews
Kylie
June 10, 2019
Made this soup twice it’s delicious just added what ever veggies I have in plus the soup packet I added some 2 minute noodles ..family favourite here
Beck
May 29, 2019
I’m cooking now! Just put it all in the slow cooker fingers crossed it turns out yummy! Can’t wait to try
Paulene @ Slow Cooker Central
September 19, 2018
A root vegetable often used in soups 🙂
Lianey
September 18, 2018
Whats a swede pls?
Judy
July 10, 2018
OMG YUMMMMOOO !! I made this soup on the weekend for hubbys lunches for the week. I also added 1/4 of a cabbage as it was abit lonely in the fridge and begged me to let it go with its carrot friends!!!! I cheated and brought a whole BBQ chook and pulled that apart. I froze hubbys in to portions and kept a sneaky couple for my mum and I. We all enjoyed it so much that its now our favourite and will be made again and again. Thankyou so much Janet for sharing, you should get 10 stars 🙂 xo
Lesley Lohrey
June 2, 2017
Was very nice I also added a small zucchini
Darrin Smith
April 4, 2017
Wow. Very easy, very tasty. Thanks Janet
Darrin Smith
April 4, 2017
Wow. Loved this so much. Added an extra cup of stock. Will definitely do again. Thanks Janet
Kerin
August 14, 2016
So easy to make. Very yummy. I only added 1 cup of frozen corn and added a tin of creamed corn. Even the neighbour enjoyed it.
Jane
July 20, 2016
can this be put in the freezer. i am cooking for just my daughter and myself
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April Rowley
May 26, 2021
Great recipe! I did make a few changes though. I didn’t have a turnip so just added some pumpkin and zucchini diced. I also added one small hot chilli, which just provided a mild heat and flavour, and some fresh squeezed lemon juice (1/2 a lemon), I also added cracked black pepper, used fresh garlic, not granules, and tinned corn, not frozen. The broth you end up with is just sooo delicious – a perfect soup to give to sick friends or family, or just for a cold night, served with garlic bread. Definitely recommend!