10 mins Prep
420 mins Cook
Rating (click to rate)
based on 102 ratings.
Vermicelli Rice Noodles
1 pack, chopped into small pieces
4 and 1/2 cups
Salt-reduced Chicken Stock
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Slow Cooker Chicken Noodle Soup is both gluten FREE and dairy FREE making it perfect for people with food sensitivities.
A perfect ‘big batch soup’ to make and have in the freezer for when the family gets sick or just for a nutritious snack any time.
Every one, young or old, will surely feel better after having a taste of this soup!
Cook leeks in the oil (use butter for better flavour).
Put in the slow cooker everything except the noodles cook for 6 hours till chicken is falling off the bone pull out the bones and shred the chicken.
Put chicken back in the pot throw bones away. Place noodles in cook for another hour then serve.
Recipe Hints and Tips:
- Slow Cooker Chicken Noodle Soup can be frozen and tastes better the next day.
- Best served with crusty fresh bread.
- Leeks can be substituted for brown onions.