I love one pot/slow cooker meals and recipes that use leftover food so this is a two in one; what a winner! This recipe is so simple and instead of worrying about preparing chicken in advance, you can use leftover shredded chicken or if you don’t have any, you can do what I did and pick up a rotisserie chicken on sale from the store! Simply shred it and you’ll have plenty of chicken for a delicious soup. Thanks to Family Balance Sheet for such a great recipe!
1 medium onion, chopped
2-3 garlic cloves, minced
2 medium carrots, chopped
2 medium celery stalks,
1 bay leaf
1 tsp Italian seasonings or your favorite seasoning
2 quarts chicken stock
6-8 oz noodles (I used macaroni but egg noodles are the norm)
2 cups shredded or diced cooked chicken
salt and pepper
1. Over a medium heat, add 2 tablespoons of olive oil to a soup pot. Add onion, celery, carrots, garlic, bay leaf and Italian seasoning and stir until the vegetables are softened. About 5 minutes.
2. Add the chicken stock and bring to a boil.
3. Add the noodles and simmer about 5 minutes. (If there is not enough liquid left after cooking the pasta, you can add more broth or a few cups of water).
4. Add the chicken and simmer for a few more minutes.
5. Add salt and pepper to your liking.
6. Discard bay leaf before eating.
Delicious and such a great option for Autumn weather!
*This is also perfect to save for a later date- but you will need to add more liquid; the noodles tend to really absorb the stock/water so while it is reheating, add a bit more of broth or whatever liquid you wish and stir well.
Want more Slow Cooker meals? Try this Bolognese Sauce Recipe or stay tuned for a delicious “Butternut Squash, Apple & More” Soup