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Chicken & Noodle Soup

Slow Cooker

I found some skin and boneless chicken thighs on the knock-down shelf at Tesco a couple of days ago for a matter of a few pence so they had to be mine. My freezer is quite full at the moment so what to do with them? I had a look to see what was in the cupboard and came up with this recipe. It was really good and cheap, pretty filling too. I will certainly do something similar again. It seems to keep OK in the fridge for 2 or 3 days.




8 hours

6 servings @ 285 calories


  • 600g chicken thighs (skin and boneless)

  • 3 bay leaves

  • 1 tsp garlic powder

  • 1/2 tsp black pepper

  • 1 chicken stock pot

  • 1 can condensed chicken soup (I used Campbells)

  • 1.25l boiling water

  • 1 Tin Sweetcorn (I used quite a large one)

  • 2 Packets of cheap 'instant' noodles (I used Maggi)


  1. Add all of the ingredients to the slow cooker (except the sweetcorn and noodles) and mix well

  2. Cook for 6 hours on LOW

  3. Remove and shred the chicken before adding it again

  4. Drain and add the sweetcorn (you could use frozen)

  5. Remove the bay leaves

  6. Break up the dried noodles and add them (I did not use the seasoning, it is handy for other recipes)

  7. Cook on LOW for a further 2 hours

Tip: If you want to add some colour, some chopped carrots could be added at the beginning. A spicier version could be made with a little chilli powder. I did not add any salt but that is my personal taste.

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