Slow Cooker Chicken Soup

Chicken Soup for the Soul. This will be the best soup for the winter months. If you are on a busy schedule you can honestly chop all the ingredients and throw it in your slow cooker. Slow cookers have been saving my life lately…. especially with meal prep and starting a new job. Set it …. and Forget it

But don’t forget it – let it cook on slow and when you’re back home from work; your home cooked meal is ready!


  • 6 cup chicken stock
  • 2 cups water
  • 1 sprig fresh sage
  • 1 sprig fresh thyme
  • 3 carrots, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced even the leaves
  • 1 red chilli pepper, thinly sliced
  • 1 red bell pepper, diced
  • 1 rotisserie chicken, deboned and shredded
  • 2 cups farfale pasta, cooked
  • 1 tbsp turmeric
  • 1 cup frozen peas
  • 1 cup fresh parsley, chopped
  • salt and pepper (to your preference)


  1. Prep all the ingredients; chop, dice, mince.
  2. Add all the ingredients to the slow cooker except the rotisserie chicken and noodles
  3. Set your slow cooker on low for 6-8 hours. While the slow cooker is just starting up, shred your rotisserie chicken.
  4. Cook pasta to al dente.
  5. After 8 hours, let the soup mixture cool and add the shredded chicken and frozen peas.
  6. In mason jars, add the chilled mixture and then top it off with the al dente pasta (we do this to assure that the noodles do not get soggy)
  7. Add some fresh parsley for some added freshness
  8. Enjoy with some crackers or grilled cheese of choice
Soup after 7 hours of cooking; added frozen peas and shredded chicken

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