A warm and cozy chicken noodle soup that’s made in the slow cooker. It’s as easy as tossing all the ingredients in and letting it simmer. This soup is so comforting and perfect for when you’re feeling a little under the weather!
But first let’s talk holiday. How was your New Years? I hope you guys had a fabulous time. The hubby and I had a nice quite dinner with our neighbors at Peli Peli, an African restaurant that serves jumbo prawns the size of my head <– not even joking! I had the shrimp scampi over a bed of African rice pilaf with a mango coleslaw and the crunchiest red roasted potatoes. Mmm. But that wasn’t even the best part. Oh my gosh. The dessert. Sticky toffee cheesecake. And though we order one to share amongst the four of us and the hubby and I swore up and down that we only had enough room left for one teensy little bite of the cheesecake, within 5 minutes it. was. all. gone. And no, I didn’t stick one bite. The waiter announced that no table has ever finished it off, we responded that in our defense, there were 4 of us working on it. He said even with a party of four, it had never happened. Whoops!
Am I the only one whose sad that the holiday season is over? I’m totally getting the post holiday blues — until I hit the mall and see signs that say 75% off. Then I’m back to my old self in a flash.
But I wanna just stay warm and cozy and sip on soup and watch movies for the next week. Whose with me? Warm chicken noodle soup for the soul. This soup is the perfect distraction for me. Slurping noodles out of the crockpot. Did I say crockpot? I meant bowl. Because who slurps soup straight from the crockpot? Definitely not me.
And after New Years Eve dinner at Peli Peli with such delicious (and rich and delicious) food, it’s definitely time to reel it back in. So chicken noodle soup in the slow cooker it is! The broth is cooked with a hint of celery seeds + turmeric. The spices really make your insides glow and you feel like it’s a big hug for your insides. Oh what a feeling that is (especially when you’re feeling a little under the weather) ♥.
You guys already know how much I love to throw ingredients into a crockpot and call it dinner. I love not having to turn on the stove to eat a warm bowl of soup for a cozy dinner. Can I even call this a recipe for chicken noodle soup? It’s just a bunch of ingredients tossed into the slow cooker together and a few hours later, out comes a meal loaded with egg noodles, chunks of white meat chicken, and cooked vegetables. This gal right here is a big fan of meals like that.
But like most of my recipes there are a few ‘secret’ ingredients that take the flavor of my soups up a few notches. For this chicken noodle soup recipe, I used a big pinch of celery seeds, some turmeric and a couple tablespoons of lemon juice. You won’t be able to tell that the lemon juice is there but it gives off the perfect flavor one craves from warm chicken broth.
You’ve gotta top it off with a handful of freshly chopped parsley. before serving. Fresh, bright, yum. Noodles, chicken, and vegetables. Am I the only one that made a resolution to have more soups this year? I thought we were doing that together.
This slow cooker chicken noodle soup, in a nutshell, is a delicious family-friendly, under-the-weather-friendly, full of goodness + flavor soup that will have you following in love with warm chicken broth and egg noodles all over again.
This is the soup that will help you relax and unwind after all the family holiday shenanigans that took place over the last few weeks. Let’s ring in the new year with this warm, cozy and comforting soup ♥.
P.S. A very Happy Birthday to my hubby dearest! On the off chance that this is one of the posts he ends up reading, I just wanted to put it out there 😀
- 1 1/2 pounds chicken breast
- 1 1/2 cups carrots, sliced (about 5-6)
- 1 1/2 cups celery, chopped (about 4-5 stalks)
- 1 1/2 cups onions, diced (about 1 large onion)
- 6 cloves garlic, minced (use less if you don’t like garlic)
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 1/4 teaspoon celery seeds (crushed between fingers)
- salt and pepper, to taste
- 7 cups low sodium chicken broth
- 1 cup water
- 8 ounces (about 2 cups) egg noodles
- 2 tablespoons lemon juice
- 3 tablespoons chopped parsley
- Add the chicken breast, carrots, celery, onions, and garlic to a slow cooker. Add the bay leaves, olive oil, dried thyme, turmeric, celery seeds, salt and pepper, chicken broth, and water. Cover and cook on low for 6-7 hours.
- Remove the chicken and allow to cool for 10 minutes before shredding or dicing. Switch the heat to high on the slow cooker, add the egg noodles and allow to cook for 10 minutes. Add the chicken back into the slow cooker along with the lemon juice and chopped parsley. Serve warm.