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**Slow Cooker Vegetable Noodle Soup

Slow Cooker Vegetable Noodle Soup

  • Cooking Time:

    6–8 hours on Low or 2–3 hours on High
  • Servings:



2 Medi­um Onions, chopped
3 Car­rots, peeled and sliced
2 Stalks of Cel­ery, sliced
2 c. Broc­coli Flo­rets
6 oz. Egg Noo­dles, uncooked
1 tsp. Salt
1/4 tsp. Pep­per
4 c. Chick­en Stock
3 T. Fresh Flat Pars­ley, chopped
2 T. Lemon Juice
2–3 pound whole chick­en


  1. Place chick­en breast-side down in a 6-Quart slow cook­er.
  2. Place all remain­ing ingre­di­ents, EXCEPT the noo­dles, pars­ley and lemon juice, in the slow cook­er.
  3. Cov­er. Cook 6 to 8 hours on Low or on High for 2 to 3 hours.
  4. Care­ful­ly remove the chick­en from the slow cook­er and debone.  Chop meat into bite-sized pieces.
  5. Return chick­en pieces to the slow cook­er.
  6. Stir in uncooked noo­dles, pars­ley and lemon juice.
  7. Cov­er. Cook on High for 30 min­utes longer.

NOTE: Skim any fat from the top of the soup.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlGretchen Recent comment authors
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Hi. Plan to make this tomor­row. I just want­ed to check as I can’t imag­ine putting the noo­dles in (with “every­thing”) already cooked.…Won’t they mush? Should I just add them at the end? Thanks!!!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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