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This recipe is fantastic for clearing out the bottom of your veggie draw in your fridge, you can basically use any veg at all, and whatever noodles or pasta you have on hand! It's a great way to use up a roast chicken as well, as you don't need a lot of chicken in the soup to call it 'Chicken Noodle'! The ingredients are just guidelines, but it is totally up to you what veggies you use, and how much... even the herbs and spices - just keep taste testing, and adjust according to your family's likes!

This recipe is gluten-free, dairy-free, egg-free and nut-free.

Yields10 Servings
Category, , , , , , , DifficultyBeginnerPrep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

Soup
 Chicken - at least 3-4 cups of cooked chicken, chopped into small pieces
 2 Litres of Fluid - chicken stock, water, or a combo of both
 4 Small Potatoes - grated
 2 Medium Kumara - grated
 4 Medium Carrots - grated
 1 Leek - chopped into small pieces
 4 Stalks of celery - chopped into small pieces
 1 Packet of rice noodles, or GF pasta of choice
Herbs and Flavouring
 2 tsp Salt
 Pepper to taste
 A handful of fresh herbs of your choice - I use whatever is in my garden (basil, oregano, rosemary, parsley etc).
 1 tbsp Powdered Mild Curry (optional)
 2 tbsp Powdered Turmeric (optional)
 2 tbsp Powdered Cumin (optional)

1

For me - the flavour is crucial, so I will often pop a chicken into the crockpot to cook the night before, as I head off to bed... I always add fresh herbs, and fill up the crockpot so the water is over the chicken - it makes the chicken juicier and leaves a lot more stock for soup the next day.

The next day I take the chicken out and pull it apart - leaving at least half the chicken for a different meal (this last time I made a double batch of Chicken Lasagne), I leave all the stock in the pot and use this as my base for the soup, topping up with water if necessary.

If you are using leftovers from a chicken roast the night before, then you will need to use chicken or vegetable stock as your soup base, because of the extra cost in this situation - I would do 1 for 1 with water (1 litre of stock to 1 litre of water).

Pop the chicken pieces back into the soup base.

2

Grate all your root vegetables - I use my old trusty food processor for this, makes it very fast and efficient, and add these to the stock and the chicken, then cut up your green vegetables and include those.

Pop the noodles in last, and just put in enough in not to overflow your crockpot!

3

Once the noodles have started to separate and mix through all the vegetables, add your choice of fresh herbs and spices... keep taste testing to make sure you don't overpower the basic flavouring, you may need less salt - start with 1 teaspoon, and add more if necessary.

Leave to cook on low for 4-6 hours, long enough for the veggies to soften and cook down.

4

Serve with big pieces of homemade GF bread, slightly toasted!

I find, if I make an entire crockpot full of soup, I can get a good 10-12 servings out of it. This recipe is great for freezing, we often have a family-sized container in the freezer most of the winter season, for those nights I can't be bothered cooking (replaced every time I make another batch)!

Ingredients

Soup
 Chicken - at least 3-4 cups of cooked chicken, chopped into small pieces
 2 Litres of Fluid - chicken stock, water, or a combo of both
 4 Small Potatoes - grated
 2 Medium Kumara - grated
 4 Medium Carrots - grated
 1 Leek - chopped into small pieces
 4 Stalks of celery - chopped into small pieces
 1 Packet of rice noodles, or GF pasta of choice
Herbs and Flavouring
 2 tsp Salt
 Pepper to taste
 A handful of fresh herbs of your choice - I use whatever is in my garden (basil, oregano, rosemary, parsley etc).
 1 tbsp Powdered Mild Curry (optional)
 2 tbsp Powdered Turmeric (optional)
 2 tbsp Powdered Cumin (optional)

Directions

1

For me - the flavour is crucial, so I will often pop a chicken into the crockpot to cook the night before, as I head off to bed... I always add fresh herbs, and fill up the crockpot so the water is over the chicken - it makes the chicken juicier and leaves a lot more stock for soup the next day.

The next day I take the chicken out and pull it apart - leaving at least half the chicken for a different meal (this last time I made a double batch of Chicken Lasagne), I leave all the stock in the pot and use this as my base for the soup, topping up with water if necessary.

If you are using leftovers from a chicken roast the night before, then you will need to use chicken or vegetable stock as your soup base, because of the extra cost in this situation - I would do 1 for 1 with water (1 litre of stock to 1 litre of water).

Pop the chicken pieces back into the soup base.

2

Grate all your root vegetables - I use my old trusty food processor for this, makes it very fast and efficient, and add these to the stock and the chicken, then cut up your green vegetables and include those.

Pop the noodles in last, and just put in enough in not to overflow your crockpot!

3

Once the noodles have started to separate and mix through all the vegetables, add your choice of fresh herbs and spices... keep taste testing to make sure you don't overpower the basic flavouring, you may need less salt - start with 1 teaspoon, and add more if necessary.

Leave to cook on low for 4-6 hours, long enough for the veggies to soften and cook down.

4

Serve with big pieces of homemade GF bread, slightly toasted!

I find, if I make an entire crockpot full of soup, I can get a good 10-12 servings out of it. This recipe is great for freezing, we often have a family-sized container in the freezer most of the winter season, for those nights I can't be bothered cooking (replaced every time I make another batch)!

Crockpot Immune-Boosting Chicken Noodle Soup [GF DF EF NF]