This crockpot chicken rice noodle soup is an easy gluten-free alternative to traditional chicken soup. We love this easy slow cooker chicken soup recipe.
Now that winter is here, I find myself falling in love with my crockpot all over again. My crockpot seriously brings me so much joy. I can not describe how great I feel, as I walk out the door in the morning and know dinner is already made! It’s done – chicken rice noodle soup for dinner!
I go through my day a lot more relaxed knowing I have the answer to the age-old question – what’s for dinner? I don’t have to look at my family with that “deer in headlights” look that gives away the fact I have no clue. On slow cooker nights, I feel like I have it all figured out.
Slow cooker chicken soup is on rotation weekly during the winter months, sometimes bi-weekly depending on how many of us are battling the sniffles. This week I wanted to change things up a bit and incorporate rice noodles into our soup. I knew the kids would not be happy, but for once, that wasn’t a problem.
Before adding the rice noodles to the crockpot, I pull out my children’s portion and serve theirs with whichever pasta they prefer. Sometimes it’s egg noodles, other times they like pastina. When the bulk of the work is already done, little swaps become much more manageable!
CROCKPOT CHICKEN RICE NOODLE SOUP
6 cups chicken stock
2 boneless chicken breasts
1 cup thinly sliced celery
1 cup thinly sliced carrots
3/4 package rice noodles
1/4 tsp garlic powder
1/4 tsp dried parsley
1/4 tsp pepper
1 tsp salt (I use a lot more than this – but season it to your family’s tastebuds!)
(Set crock pot to 6 hours high.)
Rinse 2 boneless chicken breasts under cold water and place at the bottom of the crockpot. Add vegetables and seasonings. Pour chicken stock over the ingredients.
At the start of the last hour, remove the chicken breasts and shred with two forks. Skim fat from the top of the soup. Cook the soup for an additional hour.
Ten minutes before serving, add the rice noodles.