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Slow Cooker Chicken Noodle Soup (Gluten Dairy Free)

Not only is this simple recipe quick and delicious, it's full of minerals and nutrients in an easily digested form. Perfect for the cooler months.
Prep Time10 minutes
Cook Time8 hours

Ingredients

  • 2 Stalks of Celery
  • 2 Large Carrots
  • 2 Cups of Pumpkin
  • 2 Brown Potatoes
  • 1 onion
  • 3 cloves garlic minced
  • 4-6 stems and leaves of Kale
  • Small bunch of parsley or coriander optional
  • 1 whole organic chicken
  • 3 TBS Nutraorganics bone broth powder optional
  • 50-100 g Vermicelli Rice noodles
  • Water
  • Salt and Pepper to serve

Instructions

  • Dice onion and celery and roughly chop all veggies except kale into 1-2inch pieces, then add to slow cooker with herbs and optional bone broth powder.
  • Rinse Chicken and place on top of veggies then pour water in until just nearly covering the chicken.
  • Add whole stems of kale and parsley (uncut).
  • Cook on low setting for 8 hours or high setting for minimum 4 hours
  • When ready, remove kale and parsley or coriander and discard.
  • Remove chicken, place on cutting board and take as much chicken off as possible, setting remaining bones aside for bone broth. Shred the chicken and return to slow cooker. Season with salt.
  • Optional: Before serving add 50-100g of rice noodles, let soften for a couple minutes then serve.