Slow Cooker Whole Chicken Noodle (Print-Friendly Version)
Fragrant slow-cooked chicken, veggies, and vermicelli for a cozy, nutrient-rich meal everyone will love.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 small whole chicken (approximately 3 pounds)
02 -
4 1/4 cups chicken stock or broth
03 -
4 1/4 cups water
04 -
1 medium brown onion, diced
05 -
3 sticks celery, thickly sliced
06 -
3 medium carrots, thickly sliced
07 -
1 small lemon
08 -
3.5 ounces rice vermicelli noodles
09 -
4 cloves garlic, peeled and crushed
→ Seasonings
10 -
1 tablespoon ground turmeric
11 -
2 teaspoons ground ginger
12 -
2 tablespoons extra virgin olive oil
13 -
Salt and black pepper to taste
# How to Make It:
01 -
Dice the onion, slice the carrots and celery into thick pieces, and crush the garlic cloves.
02 -
Heat olive oil in a skillet over medium. Add onion, garlic, turmeric, and ginger, then cook for 3-5 minutes until the onion is soft and aromatic, stirring occasionally. If needed, add a small splash of water to prevent sticking.
03 -
Transfer the sautéed onion mixture to the slow cooker. Place the whole chicken, carrots, and celery into the pot. Season generously with salt and black pepper. Pour in chicken stock and water, then gently mix to incorporate the aromatics into the liquid around the chicken.
04 -
Cover and cook on the high setting for 4 hours or until the chicken is very tender and easily pulls apart.
05 -
Roughly tear the leaves from the lemon, discarding the thick stem. Remove the chicken from the pot, shred the meat, and return it to the slow cooker. Add the juice of the lemon and the rice vermicelli noodles. Continue to cook on low for 15-20 minutes, or until the noodles are tender.
06 -
Taste and adjust seasoning. Serve the soup steaming hot, optionally accompanied by slices of rustic bread.
# Extra Suggestions:
01 -
For a richer flavor, sear the whole chicken on all sides in a large skillet before adding it to the slow cooker.