Apparently it’s soup weather here in the Bay Area, seeing as Brie just posted this delish beef stew recipe on Monday. It rained a ton last week (everything is so lovely and green!) and even more rain is predicted for Thursday/Friday. So – hearty soups, comfort food, and hot chocolate are in the forecast in this Qwerty household for the next few weeks at least.

I’m also so thrilled to announce that I’m full time freelancing again. After a short stint with a great group of people at Jelly Belly Candy Company, I am back working from home (it’s a good thing). This means more time and emotional energy to make food and publish recipes for you lovely folks. Also – puppy snuggles. 🙂

I missed her like mad while I was away. I mean, just look at this face.


I call that picture, “our lady of noms.”

Anyhoo, I finally had it in me to do some recipe exploring AND real cooking, so allow me to present to you this slow cooker chicken noodle soup.


It’s thick and lovely, subtle and comforting.

Here’s how you make it…

Slow Cooker Chicken Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6-8 servings
  • Large yellow onion, chopped
  • Frozen bag of mixed veggies
  • 3 celery stalks, chopped
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried parsley
  • A few sprigs of fresh thyme
  • 1 5 lb. whole chicken
  • 1 Tablespoon olive oil
  • ⅓ cup corn starch
  • 3 cups cooked egg noodles
  1. Prep your crockpot with a liner and fill it with 8 cups of water.
  2. Add in the chopped onion, bag of mixed veggies, chopped celery, and bay leaf.
  3. Mix your salt, pepper, garlic powder and parsley flakes in a small bowl.
  4. Now prepare to spend some quality time with the chicken - pat it dry, rub it all over with oil, then pat the mixed spices all over it.
  5. Place a sprig of thyme on top of the chicken, and place the rest inside the chest cavity.
  6. Lay that chicken down on the bed of veggies and water, set your crockpot to high, and cook for 5½-6 hours.
  7. Carefully pull the chicken out and place on a large pan. Allow to cool enough to pick off the chicken meat (separate it from cartilage, skin, and bone), and put the shredded meat back into the crockpot.
  8. In a medium bowl, whisk together ⅓ cup corn starch and 1½ cups of broth grabbed from the crockpot until thickened. Pour back into the crock pot.
  9. Add in the egg noodles and stir.
  10. Now salt and pepper to taste, and enjoy!





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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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