Chicken Noodle Goodness (CP)

  • 2 Tbs. olive oil
  • 1 C finely chopped onion
  • 2 C finely chopped celery (about 8 ribs)
  • 2 C finely chopped carrot
  • 2 small zucchini, finely chopped
  • 1 tsp. dried thyme
  • 8 C chicken stock
  • 4 C bite-size pieces cooked chicken
  • 1 package (10oz.) fresh baby spinach
  • Salt and freshly ground black pepper
  • 8 oz. medium-width egg noodles, cooked al dente

Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sauté until the vegetables are softened, about 7 minutes.

Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.

Cover and cook on high for 4 hours or on low for 8 hours.

Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.

Date Added:November 16, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup

Stovetop, Crockpot


2016, 2017, 2018
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!