It’s getting warm down here in Florida and typically once it gets warm, I’m done making soups! We had one brief week of colder weather and I came across this Crockpot Chicken Noodle recipe that I wanted to try. I’ll be honest, this was not a recipe that my husband was a fan of. I really enjoyed it and it made a TON of soup. I was hoping Matt was going to like this soup because he doesn’t like carrots or celery and I was so excited to find a chicken noodle soup that didn’t have those veggies in it! I would definitely suggest using small noodles. I had medium sized shells on hand to use, but they got really large. Next time I would use the small shells.
I love a good crockpot recipe and since a lot of you still have another month or two of cooler temperatures, I thought I would go ahead and share 🙂
2 cups uncooked short-cut pasta (I used shells but rigatoni or penne would work too!)
Shredded Cheddar Cheese to garnish
Directions
In your slow cooker, layer the first 6 ingredients.
Cover and cook on low 6 or 7 hours or on high about 3 hours.
About 30 minutes before you’re ready to eat, remove the lid, shred the chicken right inside the slow cooker using two forks and pour your pasta in. Cover the soup back and continue to cook about 30 minutes (or until the noodles are tender). Try not to remove the lid during that 30 minutes or else it will take your noodles a lot longer to cook.
When the noodles are cooked, ladle into bowls and garnish with a little cheese.
YUM! I am a huge fan of soup and could eat it every single night but husband isn’t crazy about soup. Might try this anyway!
Was it dry? Doesn’t look like much broth.
Yes I had to add extra broth. That’s why I suggested the smaller noodles so it doesn’t soak up so much of the broth! 🙂