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Slow Cooker (or not) Chicken Noodle Soup
with celery and carrots

Active: 25 min Total: 6 hr 25 min
I hope no one gets the flu this season, but just in case you need a little remedy, chicken soup is my fave. Make this one in the slow cooker or in a Dutch oven.
Smarts: We use leftover salsa to add a bit of a kick to this soup. Feel free to leave out or scoop in another condiment / sauce like harissa, tomato paste, or even anchovy or miso paste.


Slow Cooker (or not) Chicken Noodle Soup:
  • Rotisserie chicken - 1/2 , shredded
  • Garlic - 2 cloves , minced
  • Onions, medium - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 8 oz , diced
  • Italian seasoning - 1/2 tsp
  • Bay leaves - 2
  • Stock, chicken - 4 cups
  • Pasta, orecchiette - 1 cup (sub any small pasta shape)
  • Salsa, store-bought - 1/2 cup
  • Cheese, parmesan (opt) - 2 oz , shaved or grated


  1. Rotisserie chicken - If not done from last night, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 4 days ahead)
  2. Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 4 days ahead)

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  1. Place rotisserie chicken, garlic, onions, celery, carrots, dried herbs, Bay leaves, and chicken stock in a slow cooker. Cook on low for ~6 hours. (If not cooking in slow cooker, heat up a Dutch oven over medium-high heat. Add some cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes. Add in dried herbs, Bay leaves, stock, and chicken. Bring to a boil, and then simmer for ~15 minutes.)
  2. If you haven’t cooked pasta from Tuesday’s dinner, cook pasta according to package instructions in a separate sauce pan.
  3. When soup is done, fold cooked pasta into soup with salsa. Season soup to taste with salt and pepper. If you have leftover basil from the week, you can slice and sprinkle over soup for even more flavor. Enjoy warm with parmesan (if using).



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