Slow cooker chicken noodle soup

Serves: 6
Course: Lunch, Dinner
Cooking Time: 5 hrs
Prep Time: 5 mins
  • 4 carrots, diced
  • 1 onion, diced
  • 1 leek, diced
  • 3 chicken breasts, or use leftover meat from a roast
  • 1tsp black pepper
  • ½tsp turmeric
  • Salt
  • 2 litres chicken stock
  • 4 egg noodle nests or 4 handfuls noodles
  • 4tbs mixed herbs, finely chopped (dill, parsley, thyme, chives)
  1. Place everything but the noodles and herbs into the slow cooker pot and cook on high for five hours (less if using leftover cooked chicken).
  2. Remove the chicken breasts and shred with a fork. Return the chicken to the pot and add the noodles.
  3. Place the lid on and leave to cook for another five minutes.
  4. Taste for seasoning. It does take plenty of salt.
  5. Fold in the herbs then ladle into bowls.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer