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Slow Cooker Chicken Noodle Soup


  • 8 cups low sodium chicken broth
  • 4 large carrots, diced
  • 3 ribs celery, sliced
  • 1 large onion, diced 
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground turmeric
  • Salt
  • Pepper
  • 3 1/2 to 4 pound whole chicken
  • 1 package (12 oz.) wide egg noodles


  1. Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
  2. Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW.  The best guide to chicken doneness is a meat thermometer. It should insert meat thregister 165°F in the breast or 175°F to 180°F in the thigh.  To measure temperature, insert the thermometer into the thickest part of the chicken breast or thickest part of the inner thigh, avoiding bone.
  3. Remove chicken and place on a cutting board to cool. 
  4. Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
  5. Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
  6. Serve immediately or freeze soup in serving-size portions.

Serves:  8-10



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