Chicken Noodle Soup
Classic comfort, ready when your shift is.
Chicken, vegetables, and broth turn rich and comforting the longer they simmer, with noodles added right at the end so they stay tender, not mushy. Empty everything into the pot before your shift, and dinner is ready when you get home.
Steps
- 1
Canned chicken
canned chicken noodle or vegetable soup
canned mixed vegetables
onion, diced
4–5 cups water or broth
Bonus, if you have it:
fresh or frozen carrots, celery, or garlic
extra chicken
Combine everything in the Crock-Pot with the water. Stir once to combine.
- 2
—
Set to low and cook 8 hours, unattended.
- 3
Small pasta shapes or egg noodles
About 8–10 minutes before serving, with the pot still on, stir in the noodles. They need real heat to cook through.
- 4
Salt, pepper, favorite seasoning
Bonus, if you have it:
fresh herbs
Season to taste and serve.
Make it yours
Canned chicken on its own doesn't always have the best flavor, but a long cook with broth, seasoning, and vegetables lets it soak up flavor over time. It's simple and nutritious. If you have chicken or vegetable broth on hand, use that in place of the water — it makes a real difference. One thing this soup isn't great for: freezing. Plan to eat it for dinner and lunch the next day instead.