Chicken noodle soup is not only one of the most comforting dishes on earth, it's also one of the easiest to make. And if you buy boxed chicken stock, it can take as little as 30 minutes to throw the stock, some tender chicken, cooked noodles and veggies into a pot — that is, if you're not making it in the slow cooker.
If you are, of course the soup will take a bit longer, but there are still a few ways you can shorten that time. Buying rotisserie chicken means the soup won't need as long to cook as it does when you use raw chicken. You can also add dry noodles, which I do in the recipe below. And can I just say: noodles cooked in stock? O.M.G.
Slow Cooker Chicken Noodle Soup 
Ingredients1 pound boneless, skinless chicken thighs, fat trimmed
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon pepper
1 onion, small diced
2 carrots, peeled and small diced
3 ribs celery, small diced
1 tablespoon dried basil
1 tablespoon dried oregano
6 cups chicken stock
1/2 cup frozen corn
1 cup of your favorite dried pasta
Directions1. In a 6-quart slow cooker, add all ingredients from chicken to frozen corn. Mix well and cook on high for 2 hours.
2. Remove chicken and shred with 2 forks. Return chicken to the slow cooker. Add the dry pasta.
3. Cook on high for another 30 minutes, or until noodles are fully cooked.
Serve as is or with a garlic bread.
Pro tip: Shake up your chicken soup with any kind of veggies you like, or add potatoes or rice in place of noodles.
