Chicken Noodle Soup in the Slow Cooker


This is officially delicious. It’s the kind of warming, healthy, comforting dish that you want to come home to when you’ve had a miserable Monday at work. Plus, it’s a perfect slow cooker meal – you just chuck everything in and let it cook. No softening vegetables, no sauteing, no boiled onions.


  • 200g chicken fillets, cut into slices
  • 1 red chilli, finely chopped
  • 2 tsp thai red curry paste
  • 2cm fresh ginger, grated
  • 2 kaffir lime leaves
  • 3 cloves garlic, finely sliced
  • 100g baby sweetcorn, sliced in half
  • 1 litre chicken stock
  • 4 spring onions
  • Small broccoli florets
  • 1 nest of egg noodles per person
  • 100g mange tout


  1. Put the chicken, chilli, curry paste, ginger, kaffir lime leaves, sweetcorn, garlic and stock into the slow cooker. Cook on Low for 4 hours.
  2. Add the mange tout, broccoli, and spring onions, turn the slow cooker to high and cook for 15 minutes.
  3. Put egg noodles into boiling water and cook for 3 minutes until soft.
  4. Serve the noodles into bowls. Ladle over the chicken broth.



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