Slow Cooker Chicken Soup with Egg Pasta

I love chicken soup! I realized though that I have strong preferences on how I like my soup (i.e. I hate carrots, never enough chicken per serving, etc.) so I decided to make notes on what changes I've made. This was also a chance for me to make my own egg noodles.


  • I doubled the typical serving for salt + pepper. I think next time i'll triple the salt.

  • I was curious about adding cayenne so I did. It's not bad at all, but it will definitely not taste like your traditional soup.

  • The noodles were a little mushy, it's probably because I didnt let it dry longer? It didn't bother me but worth pointing out. I'll make the noodles thinner as well next time.


  • Slow cooker - I have a 3 qt Crock-pot. It's probably one of the smallest they have and it's perfect for making only 2-4 servings

  • Stand mixer - I use my mixer for almost everything. It makes like easier. I also used the pasta roller and cutter attachment



serves 4 | prep: 15 mins | cook: low 8-10 hrs / high 4-5 hrs


  • 1 lb boneless chicken breast

  • 4 cups chicken stock (or broth)

  • 1/4 cup onion, chopped

  • 3 cloves garlic, minced

  • 1/2 cup celery, sliced (I only used 1/3 cups and i chopped it)

  • 1 bay leaf

  • 1/2 tbsp salt (this is already doubled)

  • 1 tsp pepper (this is already doubled)

  • 1/4 tsp dried thyme

  • Drizzle of olive oil

  • Pinch of cayenne (optional - don't put more than a pinch)


  1. Place chicken in slow cooker and drizzle with oil. Place all remaining soup ingredients. Cover and cook on low for 8-10 hrs or high for 4-5 hrs. I cooked mine in high.

  2. When you have about an hour left, discard bay leaves and move chicken to a bowl to shred using 2 forks. I added cayenne and mixed the pull apart chicken. Move back to slow cooker bowl and cover.

  3. When you have about 30 mins left, add noodles in slow cooker and stir. Cover and cook until pasta is tender


serves 4 | prep: 25 mins | idle: 30-40 mins


  • 1 egg, beaten

  • 1 1/4 cup all purpose flour (I ended up adding 2 1/2 tbsp more)

  • 1/4 cup milk (I used 2%)

  • 1/2 tbsp butter

  • Pinch of salt


  1. Stir flour and salt in stand mixer bowl. Add egg, milk and butter. Knead using mixer and dough hook attachment (KitchenAid speed 2) until smooth (5-10 mins).

  2. Cover bowl (I have no lid so I used plastic wrap) and let rest for 10 mins

  3. Divide dough into 4 and roll each using a rolling pin or a pasta roller (I used pasta roller). Cut the dough sheets to your preferred size. I used my fettuccine cutter then used scissors to make it shorter.

  4. Let dry in a floured surface for 20-30 mins. Once it's dry it should be ready to cook (or add to slow cooker if following soup recipe).


© 2020 Serena Dalrymple