Rating: 3.5 stars
2104 Ratings
  • 5 star values: 868
  • 4 star values: 184
  • 3 star values: 294
  • 2 star values: 277
  • 1 star values: 481

Why open a can of chicken noodle soup when this recipe is practically as easy, healthier, and tastier? If you have chicken stock on hand, it’s completely okay to substitute it in for the 6 cups of water—it’ll add even more flavor. The family-friendly dish will keep in the refrigerator for up to three days in an airtight container. We recommend serving it with buttery crackers or crusty bread and a big green salad. To all the grownups in the room: we won’t tell if you enjoy yours with a brimming glass of chilled white wine, too.

Caroline Wright

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Read the full recipe after the video.

Recipe Summary test

hands-on:
5 mins
total:
5 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.

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  • Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).

  • Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.

  • Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with the crackers, if desired.

Nutrition Facts

293 calories; fat 12g; saturated fat 3g; cholesterol 99mg; sodium 464mg; protein 30g; carbohydrates 16g; sugars 4g; fiber 2g; iron 2mg; calcium 49mg.
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