Tired of the same old chicken noodle soup?  Try this Slow Cooker Mexican Chicken Noodle Soup, a delicious take on a classic soup! Noodles cook in the pot too!
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Slow Cooker and Crockpot Soups!
I don’t know about you, but one of my favorite ways to use my slow cooker is for soups. There is something about coming home and having the house smell divine.  Or even if you work from home like me, smelling it all day, just ups the anticipation.
I think you all agree because the most popular posts on blog are slow cooker posts, like this Slow Cooker Chicken Parmesan Soup and this Slow Cooker White Chili with Avocado Cream.
Slow Cooker Mexican Chicken Noodle Soup
I found this Mexican Chicken Noodle Soup at Food52.  The combination of cumin, coriander and turmeric sounded wonderful.  I modified the recipe at bit because I did it in the slow cooker and I prefer to use bone in chicken for slow cooker soups.
This really is such an easy slow cooker recipe.  You just put everything in the slow cooker except for the cilantro, pasta and lime juice. Then when it’s almost time to eat, you remove the chicken and shred it and turn the slow cooker to high and add the noodles! It all cooks in one pot!
Serve it in some cute soup bowls topped with the cilantro.
Looking for some more slow cooker soups:
The slow cooker makes the best Beef Pho!
You know it also makes amazing Slow Cooker Pho with Chicken!Â
Mexican Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 white onion chopped
- 1/2 cup celery chopped
- 1 cup carrot chopped
- 6 garlic cloves finely chopped
- 4 chicken thighs
- 4 chicken legs
- 6 cups chicken stock
- 2 14 ounce cans of roasted tomatoes
- 1 1/2 cup vermicelli noodles / or angel hair pasta broken in small pieces
- 1 jalapeno pepper (remove seeds) and mince
- 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt to taste
- 1 teaspoon freshly ground pepper
- 1 cup cilantro roughly chopped
- 2 limes juiced
Instructions
- Combine all the ingredients except the cilantro, pasta, and the lime juice into a slow cooker. Cover and cook on low about 8 hours. Remove the chicken from the soup and let it cool. When cool enough to handle, remove the meat from the bone and shred it back into the soup. Turn the temperature to high and add the broken angle hair pasta and stir in the lime juice. Finish cooking for about 30 minutes or until the pasta is tender.
- Serve in bowls topped with the fresh cilantro and lime wedges.
- Serves 6-8
Nutrition
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Ha ha- love that you fully admit to tending to complain when sick. I am the same! Ha ha. Great idea to add in all the flavor with this soup. I’m glad you’re feeling better.
Chicken noodle soup is such a comforting soup for me, but this recipe is on a whole new awesome level! I am loving all the flavours you have used to jazz up this classic! 🙂
This soup sounds like a winner, great flavors going on in this soup pot.
This seems so cozy and comforting. I just love using vermicelli noodles in soups, too! They’re so delicious and substantial. Hope you feel better!
I’m Mexican, and this recipe is spot on. YUM! Yum!
Did anyone else notice after the fact that the instructions said to combine all the ingredients except the cilantro and then at the end tells you to add the Angel Hair pasta? Epic fail!
Oh my gosh, I never caught that. I need to change that ASAP to not add the pasta at the beginning.
What is it about chicken noodle soup that is so comforting and healing? This one sounds wonderful.
Oh yum, this sounds fantastic – definitely a soup to warm the body and the soul!
I love chicken noodle soup and adding mexican flavors is one of my favorite ways to switch it up! So perfect for this weather, too. LOVE!!
Well, this soup would definitely help me feel better!
I know I’ll love this. Perfect for this time of year. 🙂
I whine a lot when I am sick too–right there with ya! Love this soup, but did have one question: why the turmeric? It just surprised me a little in a Mexican recipe. 🙂
That soup did the trick. I know it!
It’s hard to get up the gumption to make homemade soup when you are feeling crappy but it sure is worth it when you do. 😉 This soup looks like a great cure–so full of flavor.
Thanks for sharing it with Souper Sundays this week.
I’ve either got to use Eat Your Books or cancel the auto renew feature. I’m paying for it but quit using it long ago. It just rarely had the cookbooks I use. Started to index them myself but that’s a pain in the rear.
OH this looks and sounds yummy. I too crave chicken noodle soup when not feeling well.
I’m glad you’re on the mend. I think soup is wonderful even when you’re not sick! This looks like a good variation on a classic.
Well you knew this one would catch my attention. Hope those sniffles have moved South of the Border.
Looks yummy!
Oh, definitely a keeper! Thank you!
Yum! This sounds like a healthier alternative to a recipe I received from a neighbor (after she brought me a steaming pot of soup when I was sick last month). Her recipe calls for 1 box of Rice-a-Roni Spanish blend, which makes for a very delicious flavor, although it was somewhat salty. I love the use of small noodles and pasta rather than the larger (and more traditional) egg noodles. Definitely going to try your recipe! Thx!
yep, when i’m sick, i love to complain and i love to eat brothy soup. excellent twist!
You must be better after a bowl of that soup! I tend to forget that chicken soup does not have to be the same old, same old soup…..
I hope all the spices in this did the trick at getting you better!!
I think a person should wallow in their own self-pity every once in awhile. But that yummy looking soup is enough to perk anyone up! Yum!
Hope you are feeling better Pam!
xo Catherine