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Slow Cooker Mexican Chicken Noodle Soup

Mexican Chicken Noodle Soup

This Slow Cooker Mexican Chicken Noodle Soup is just what the doctor ordered! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours 47 minutes
Total Time 8 hours 57 minutes
Servings 6
Calories 575kcal
Author Pam Greer


  • Slow Cooker


  • 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


  • 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



Chicken - bone in chicken pieces are best for slow cooker soups.  Chicken legs and thighs are flavorful and economical.


Calories: 575kcal | Carbohydrates: 34g | Protein: 36g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 809mg | Potassium: 794mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4260IU | Vitamin C: 15.8mg | Calcium: 80mg | Iron: 2.9mg