I love chicken noodle soup, and I make this Bored Of Lunch slow cooker one regularly, made using chicken stock, lime, soy sauce, basil, garlic, and ginger.

To make Chicken Noodle Soup in your slow cooker or crockpot, cook on high for 3 hours or low for 5 hours, then add noodles and veggies for the last 15 minutes.

You have the option of using leftover chicken or poaching the chicken in the hot broth while you go about your day, the smell is so inviting.

The bean sprouts and noodles bulk this soup out, making it very filling while also stretching the portions further.

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Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are more forgiving and stay tender even if cooked longer. Just ensure to trim any excess fat from the thighs before adding them to the slow cooker for a healthier option.

Slow Cooker Chicken Noodle Soup Ingredients

• 1.5 litres of chicken stock
• Zest and juice of 1 lime
• 3 bay leaves
• 3 tbsp of dark or light soy sauce
• Handful of fresh basil or 1 tbsp of Thai basil
• 3 garlic cloves, grated
• 1/2 thumb-sized piece of fresh ginger, grated
• 3 chicken breasts (left whole) or 300g of leftover cooked chicken
• 1 tbsp of honey
• 300g of dried rice noodles
• 300g tin of sweetcorn or peas, drained
• 75g of bean sprouts
• Handful of pak choi, leaves left whole
• 3 large spring onions, chopped, plus extra to garnish
• Salt and pepper, to taste
• Fresh coriander, lime wedges, and chilli oil, to garnish

How To Make Slow Cooker Chicken Noodle Soup

1. Prepare the base: Add the chicken stock, lime zest and juice, bay leaves, soy sauce, basil, garlic, ginger, chicken breasts, and honey to the slow cooker. If using cooked chicken, add it later when the noodles go in. Season with salt and pepper to taste.
2. Cook the soup: Set the slow cooker to high and cook for 3 hours or on low for 5 hours, allowing the flavors to meld together and the chicken to cook through completely.
3. Add the final ingredients: For the last 15 minutes of cooking, add the rice noodles, sweetcorn, bean sprouts, pak choi, and chopped spring onions, stirring gently to combine all the ingredients well.
4. Shred the chicken: Once the cooking time is complete, use two forks to pull the chicken apart into shreds, ensuring that it is evenly distributed throughout the soup.
5. Serve: Divide the soup between bowls, then garnish with extra spring onions, fresh coriander, lime wedges, and a drizzle of chilli oil for added flavor and presentation. Enjoy your warm and comforting chicken noodle soup!

What can I use instead of pak choi?

If you don’t have pak choi, you can use spinach, kale, or Swiss chard as substitutes. These leafy greens add a similar texture and nutritional value. Add them during the last 15 minutes of cooking to ensure they retain some of their texture.

Recipe Tips

• Use fresh ingredients: Always opt for fresh vegetables and herbs to enhance the soup’s flavor. Fresh ingredients make a significant difference.
• Cook chicken breasts whole: Leaving the chicken breasts whole during cooking keeps them moist and flavorful. Shred them just before serving.
• Add noodles later: Add rice noodles towards the end of cooking to prevent them from becoming mushy.
• Adjust seasoning: Taste the soup before serving and adjust the salt, pepper, and soy sauce to your preference.
• Garnish generously: Don’t skip the garnishes like fresh coriander, lime wedges, and chilli oil.

Recipe Variations

• Use different proteins: Swap chicken for shrimp or tofu to change up the protein.
• Try different noodles: Substitute rice noodles with egg noodles or udon for a different texture.
• Add more vegetables: Include vegetables like bell peppers, carrots, or mushrooms for extra nutrition and flavor.
• Spice it up: Add a dash of sriracha or some sliced fresh chilies for extra heat. It’s perfect if you enjoy a spicy kick.
• Make it creamy: Stir in some coconut milk towards the end of cooking for a creamy, rich texture.

What To Serve With Chicken Noodle Soup

Serve your Slow Cooker Chicken Noodle Soup with warm, crusty bread, like sourdough or ciabatta, or add a simple green salad with a light vinaigrette.

Garlic parmesan roasted potatoes are also a great choice, or if you want a bit of crunch, try some sesame snap peas. You can also pair it with a tangy coleslaw or even stuffed mushrooms.

How To Store Leftover Chicken Noodle Soup

In The Fridge:

Store your leftover Chicken Noodle Soup in an airtight container in the fridge. I highly suggest letting it cool completely before refrigerating. It will stay fresh for up to 3 days. Make sure to reheat thoroughly before serving again.

In The Freezer:

You can freeze Chicken Noodle Soup for up to 3 months. Portion it into freezer-safe bags. , then lay them flat in the freezer for easy stacking and faster thawing. Just thaw overnight in the fridge before reheating.

How To Reheat Leftover Chicken Noodle Soup

Reheat your leftover Chicken Noodle Soup on the stove over medium heat. Stir occasionally until it’s heated through, which takes about 10 minutes.

You can also reheat in the microwave, but be sure to stir every couple of minutes. Add a splash of chicken stock if it’s too thick.

Check out More Slow Cooker Recipes:

• Slow Cooker Leek and Potato Soup
• Slow Cooker Pea and Mint Soup
• Slow Cooker Mediterranean Beef Stew