Slow Cooker Chicken, vegetable and noodle soup

Slow Cooker Chicken and Vegetable Noodle Soup

Chicken soup is enjoyed often during the Winter months.  It warms you up and when you have a cold it is believed that the goodness released from the chicken bones helps to ease the cold symptoms.

I know I regularly turn to this chicken, vegetable and noodle soup when I feel the nasties coming on during winter and feel that it has helped ease the symptoms of the cold.

I have cooked this in the slow cooker, however you can simply place this all on the stove top and simmer for 2-3 hours. Increase the chicken stock by double the amount (3 litres) if cooking on the stove top.


1 whole chicken
1.5 litres of chicken stock
2 carrots, diced
1 Zucchini, diced
1 onion, sliced
4 garlic cloves, whole
Salt & Pepper to taste

125gm Rice Vermicelli Noodles, Dry


1. Place the chicken, carrots, onion, garlic, stock, salt and pepper into the slow cooker. Cook on high for 4 hours or low for 8 hours.

2. In the last hour add the zucchini.

3. Remove the whole chicken from the slow cooker and place on a plate to cool a little. Pull all the chicken meat off the chicken bones and place the meat back into the slow cooker.

4. Add the dry vermicelli rice noodles to the slow cooker about 30 minutes before you are ready to eat.

Stir to combine and serve.

Serves 6

Great for leftovers. Store in air tight containers in the fridge for up to 3 days.

Freezer friendly. Store in zip lock bags for air tight containers for up to 3 months.

Slow Cooker Chicken, vegetable and noodle soup

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20 Responses to Slow Cooker Chicken and Vegetable Noodle Soup

  1. Pru April 26, 2015 at 11:13 am #

    How would I cook this in my pressure cooker?

    • Amanda April 27, 2015 at 3:56 pm #

      Hi Pru, I haven’t actually ever used a pressure cooker so I can’t advise.

    • bec April 29, 2015 at 7:11 pm #

      Id pressure cook everything bar the veggies & noodles by reaching high then turning down to low for 20mins. Quick release steam, add chopped veggies and noodles and bring back to hugh. Once reached, turn heat off and let it naturally release.

  2. Yvette April 30, 2015 at 8:05 pm #

    Hi, this might seem a silly question but do you use a cooked or ‘fresh’ chicken?

    • Amanda May 4, 2015 at 9:17 pm #

      Hi Yvette, a fresh chicken.

  3. Sophie May 1, 2015 at 8:08 pm #

    I made this today in my slow cooker and it was fantastic. Loved by miss 2 and mr 4 and hubby had 2 bowls. Will be a winter staple for us thanks Amanda!

    • Amanda May 4, 2015 at 9:16 pm #

      So glad to hear Sophie. It is one of our favourites.

  4. Rebecca May 5, 2015 at 9:28 pm #

    hi can u just use chicken breat or thighs instead of whole chicken

    • Amanda May 8, 2015 at 7:25 pm #

      Hi Rebecca, you really need a cut with the bone so you can get all the flavour and goodness from them.

  5. Kim May 11, 2015 at 1:15 pm #

    Hi, what brand of vermicelli did you use pls?

    • Amanda May 17, 2015 at 7:13 pm #

      I use Chang’s pack that has 4 individual serves in the packet.

  6. Jill May 18, 2015 at 9:03 pm #

    Be careful with your noodles! I turned off the slow cooker and added mine (Changs egg noodles) but I obviously left them too long. They were like mush! I couldn’t eat the soup; had to throw it out. What a waste!

    • Amanda May 21, 2015 at 6:27 pm #

      Hi Jill, the recipe uses Rice Noodles, not egg noodles. Egg noodles are not recommended for this recipe.

  7. Maria July 14, 2015 at 5:29 am #

    This soup is very popular in Slovakia. We cook it on slow on the hob for about 3 hours. I often use chicken legs without the skin or thights, or even better meety beef bone or ox tails! Any leftover veg is fine, try adding brocolli or cauliflower, a tomato, a small kalrabi, a bit of suede, or green pea pods. No need to chop the veg, just add them peeled and whole. I make the egg noodles separately and add them once the soup is in the bowls on the table. This way the leftover soup lasts longer in the fridge. Very flavoursome and hearty dish, perfect starter or cure for hangover even! 😉

  8. Rochelle July 18, 2015 at 2:08 pm #

    This soup was super easy and so yummy. I added some morrocan seasoning as well which added some extra spice. Thank you for such a great recipe.

  9. Laura April 14, 2016 at 5:55 pm #

    Just cooked this soup. It’s been on my ‘to do’ list for ages. Absolutely loved it. My toddler loved it as well and keeps locking his lips because of all the flavor. I added in fresh coriander at the end for flavor. Yum yum yum. Thanks so much

  10. Stacy February 24, 2017 at 10:23 pm #

    Absolutely loving your page btw!
    Just wondering how to cook this same meal on the stove.

    • Amanda February 27, 2017 at 9:17 am #

      To cook on the stove place over a low heat with it just simmering, covered for about 2 hours.

  11. Kay May 6, 2018 at 7:25 am #

    Hi Amanda,
    Do you leave the skin on or take it off?

    • Amanda May 7, 2018 at 6:16 am #

      Hi Kay, you leave the skin on when cooking, but remove when you are taking the meat off the bones.

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