Lunch & Dinner:

Chicken Noodle Slow-Cooker Soup

This chicken noodle soup recipe with fresh, all-natural ingredients is not only perfect for your Crock-Pot but a soon-to-be rival for your favorite classic.

Yield 8-10 servings
Prep Time 10 minutes
Total Time 3 hours and 10 minutes

  • 1 pound chicken breast meat, sliced thinly
  • 4 cups chicken stock
  • 4 cups water
  • 1 tablespoon dehydrated onions
  • 2 tablespoons golden Balsamic vinegar
  • 2 tablespoons Nature Nate’s pure honey
  • 1 cup sliced carrots
  • 1 cups sliced celery
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 4-ounces egg noodles
  • green onions to garnish, optional


Butter sides of a large crockpot or use a liner to avoid sticking. Place chicken slices and dehydrated onions evenly over the bottom. Cook on high setting for one hour.

After your one hour ends, add chicken stock, water, salt, pepper, honey, and vinegar. Cook for an additional hour and stir. Add celery, carrots and noodles. Cook for 30 minutes, or until veggies and noodles are cooked through. Adjust seasonings to taste. Serve hot with green onion slices, if desired.