Slow Cooker Chicken Noodle Soup

With the weather here in Seattle being cold and rainy, I love making soup for dinner. The kids love to eat theirs in bowls with built in straws, so they can drink up all the broth, hehe! This soup was thrown together in a matter of minutes, and made the whole house smell delicious! I made our Country White Bread with it and it was a yummy dinner. This is the perfect thing to make for a friend or neighbor, someone who is under the weather, or freeze the leftovers for another evening!


8 cups chicken broth (you can use water if desired)
1 cup carrot, sliced
1 cup celery, sliced
1 cup onion, chopped
1 1/2 cups mixed vegetables (you can use this in place of the other veggies if you choose)
3 garlic cloves, minced
1/2 tsp dried thyme
1-2 chicken bouillon cubes
4 tsp salt (more or less to taste)
1 tsp ground pepper
2 chicken breasts, cooked and shredded
3 cups egg noodles or any other pasta, cooked (I use tortellini if on hand)


In a slow cooker, add the chicken broth, carrot, celery, onion, mixed veggies if using, garlic, bouillon cubes, thyme, salt, pepper, and chicken. Place lid on slow cooker and allow to cook on low for about 5 hours, high for about 3 hours. Once soup is just about done, add in the cooked pasta and stir to combine. Serve soup warm in a bowl. *If desired, you can add in the uncooked pasta about 30 minutes prior to soup being done and allow to cook on low.

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