Slow cooker chicken & vegetable noodle soup

Soup Sunday: Slow cooker chicken & vegetable noodle soup

Can you hear it? The chorus of sniffles and coughs and sneezes? We’re definitely in the midst of cold & flu season! What could be better than chicken noodle soup when you’re feeling under the weather? How about a slow cooker version that cooks itself so that you can relax in bed or on the couch while it fills your house with a delicious, comforting smell?

While science may tell us that chicken noodle soup doesn’t actually help to reduce the duration of colds & flu, there is still something comforting about a tasty, hot bowl of chicken noodle soup when you’re feeling unwell. With lean protein to help your body repair itself, vegetables to provide some much needed vitamins when you’re not feeling up to eating much at all, noodles for energy and plenty of fluids to ward of dehydration – it’s got everything you need to help you get better. Well, besides rest, which you can do while it’s cooking away in your slow cooker – if you don’t have one, get one!

Slow cooker chicken & vegetable noodle soup

Slow cooker chicken & vegetable noodle soup

Serves 8

3Tbsp olive oil

700g skinless chicken breasts

2 brown onions, diced

4 garlic cloves, crushed

5 carrots, chopped

6 celery sticks, chopped

1/2tsp dried thyme

1/2tsp dried rosemary

1/4tsp celery seed, crushed

2 bay leaves

3 salt reduced chicken stock cubes

7 cups water

125g egg noodle pasta (uncooked)

1Tbsp lemon juice

chopped fresh parsley, to garnish

pepper, to taste

1. Drizzle base of slow cooker with olive oil, place chicken breasts on top and cover with onions, garlic, carrots, celery, dried thyme, dried rosemary, celery seed and bay leaves. Make up stock with stock cubes and water and pour over other ingredients. Cook for around 6 hours on low heat.

2. Remove chicken from slow cooker and chop into bite sized chunks. Return to the slow cooker along with egg noodles and cook for another 20-30 minutes.

3. Season with lemon juice, pepper and parsley and divide evenly between 6 bowls and/or containers. If you’ve got any leftovers, stash them in the freezer for later.

Nutrition info (per serve) - 1379kJ, 11g fat (2.2g saturated), 31g protein, 23.5g carbohydrates (8.4g sugars), 475mg sodium, 6.4g fibre, 2.4 vegetable serves. Cost = $2.37.

Why should you eat this? It may not help to shorten your cold, but it sure is a bowl of warm comfort when you aren’t feeling great. It’s high in protein, low in sodium & kilojoules, budget & freezer friendly and an easy way to get some veggies in when you don’t feel like eating much at all.

What is your favourite sick day pick-me-up? Share it with us in the comments below.

What do you think?