This slow-cooker ground chicken noodle soup is one of those easy, nurturing meals that feel like a hug in a bowl. It’s packed with lean protein, plenty of vegetables, and tender pasta, so you get a complete meal with very little effort. Coming home to a slow cooker full of soup after a busy day at work just makes you feel good.
The flavorful soup starts with simple ingredients: lean ground chicken, onion, garlic, carrots, and celery. A bright pop of lemon zest and juice, plus plenty of fresh dill and warm coriander, gives the soup a fresh, herby taste that sets it apart from traditional chicken noodle soup.
Ground Chicken And Noodle Soup
To keep things hearty, I like to stir in cooked rotini pasta right before serving. I used Banza gluten-free rotini here, but you can use your favorite pasta shape. The noodles soak up the flavorful broth.
4–5 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 small white onion, diced
1 pound lean ground chicken
4 large cloves garlic, chopped
3 large carrots, peeled and cut into ½-inch cubes (1 ¾ cups)
3 celery stalks, halved lengthwise and sliced ½-inch thick (1 cup)
8 cups low-sodium chicken broth, stock or bone broth
1 lemon, zested and juiced
1 ½ teaspoons ground coriander
3–4 tablespoons chopped fresh dill + more for serving
Kosher salt and freshly ground black pepper
8 oz. of rotini pasta (I used Banza gluten free rotini)
Instructions
1. Sauté the onions and ground chicken in the oil in a pan on the stove until the chicken is cooked through and the onions are translucent and slightly browned.
2. Add the garlic cloves and sauté for about a minute until fragrant.
3. Carefully dump the rest of the ingredients except the pasta in your slow cooker.
4. Cook on high for 3-4 hours or on low for 6-8 hours until the veggies are soft.
5. About 10 minutes before serving, cook your rotini pasta according to the package directions.
6. Stir the cooked pasta into the soup.
7. Serve with extra dill sprinkled on top if desired, and enjoy!
Slow Cooker Ground Chicken Noodle Soup
Author: Recipe Idea Shop
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small white onion diced
- 1 pound lean ground chicken
- 4 large cloves garlic chopped
- 3 large carrots peeled and cut into ½-inch cubes (1 ¾ cups)
- 3 celery stalks halved lengthwise and sliced ½-inch thick (1 cup)
- 8 cups low-sodium chicken broth stock or bone broth
- 1 lemon zested and juiced
- 1 ½ teaspoons ground coriander
- 3 tablespoons fresh dill chopped, additional dill for garnish
- 8 oz. rotini pasta I used Banza gluten free rotini
- Kosher salt
- Freshly ground black pepper
Instructions
- Sauté the onions and ground chicken in the oil in a medium-sized pot until the chicken is cooked through and the onions are translucent and slightly browned.
- Add the garlic cloves and sauté for about a minute until fragrant.
- Carefully add the rest of the ingredients except the pasta to your slow cooker.
- Cook on high for 3-4 hours or on low for 6-8 hours until the veggies are soft.
- About 10 minutes before serving, cook the rotini pasta according to the package directions.
- Stir the cooked pasta into the soup.
- Serve with extra dill sprinkled on top if desired, and enjoy!
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