Chicken And Veggie Noodle Soup

Fast and easy slow cooker soup!

Submitted by Janet Hitchcock

Chicken And Veggie Noodle Soup

Fast and easy slow cooker soup!
5 from 1 vote
Serving: 5
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes


  • 4 Cups of chicken stock
  • 2 Chicken breasts diced
  • 2 Cups of frozen corn
  • 1 Onion cut up
  • 2 Celery sticks diced
  • 2 Carrots diced
  • 1 Potato diced
  • 1 Turnip diced
  • 1 Swede diced
  • 2 Sachets of Continental Chicken with lots of noodles soup
  • Teaspoon of garlic granules
  • Salt and pepper


  • Cut/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.
  • Add the garlic granules with salt and pepper.
  • Cook on low for 6 hours or until vegetables are soft.
  • Add the Noodle soup packs 30 minutes before serving.

12 thoughts on “Chicken And Veggie Noodle Soup”

  1. 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.

  2. 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

  3. I’m cooking now! Just put it all in the slow cooker fingers crossed it turns out yummy! Can’t wait to try

  4. 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 favourite here

  5. 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!

  6. Jamielee Kershaw

    5 stars
    I love making this one. I change it up, I use drumsticks (pull the bones out later) and some different veg.
    I love using pumpkin as it breaks down & goes all through the soup.
    I sprinkle some dried parsley leaves through too to give it that nice look through.
    I love to portion once cooked & freeze for those nights you don’t feel like cooking, and for when you’re under the weather it’s good to have a serve ready to go.

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