Recipe: Slow-cooker chicken noodle soup



I haven’t been around much lately thanks to a project that’s been keeping me busy, but things should start returning to normal in a month or so. In the meantime, a person’s gotta eat, so you’ll still be seeing some recipes from me – just not daily posts.

This chicken soup happened when I roasted a chicken that I apparently hadn’t thawed properly first. The thermometer told me the chicken was done, but when I cut into it – well let’s just say there were areas of it that were definitely not done.

So it was time for soup! Here’s the recipe:


  • meat from a small-to-medium, cooked (or mostly cooked) chicken
  • 4 cups chicken broth & 4 cups water OR 2 cups chicken stock & 6 cups water
  • 2 cups pinto beans with cooking juices, or 1 can pinto beans
  • 1 cup tomato juice
  • 3 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon dried rosemary
  • 8 ounces whole grain rotini
  • salt and pepper to taste


  1. Put everything but the pasta in the crockpot. Cook on high for 3-5 hours, or until soup has been simmering for at least half an hour.
  2. Add the pasta. Keep the soup going until the pasta is cooked (al dente to mushy, however you like it). For me, this took about half an hour
  3. Serve.

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