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
LET’S PUT IT ALL TOGETHER
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.
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.
How would I cook this in my pressure cooker?
Hi Pru, I haven’t actually ever used a pressure cooker so I can’t advise.
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.
Hi, this might seem a silly question but do you use a cooked or ‘fresh’ chicken?
Hi Yvette, a fresh chicken.
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!
So glad to hear Sophie. It is one of our favourites.
hi can u just use chicken breat or thighs instead of whole chicken
Hi Rebecca, you really need a cut with the bone so you can get all the flavour and goodness from them.
Hi, what brand of vermicelli did you use pls?
I use Chang’s pack that has 4 individual serves in the packet.
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!
Hi Jill, the recipe uses Rice Noodles, not egg noodles. Egg noodles are not recommended for this recipe.
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! 😉
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.
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
Absolutely loving your page btw!
Just wondering how to cook this same meal on the stove.
To cook on the stove place over a low heat with it just simmering, covered for about 2 hours.
Do you leave the skin on or take it off?
Hi Kay, you leave the skin on when cooking, but remove when you are taking the meat off the bones.