Dinner Tonight: Spinach and Chicken Noodle Soup

Well…isn’t that just a bowl of goodness?
I’m such a sucker for a good bowl of soup.  I found a recipe inside my Farmhouse Christmas cookbook that had spinach with the chicken noodle soup…and I knew I had to make something like that.  Delicious.  I even ate the leftovers the next day for lunch…and it was just as good.  I made mine in the slow cooker because…that makes my life so easy.
Warm.  Hearty. Comforting.  Soup.
Shopping List
3 cups chicken stock
1 onion, chopped
2 (10 oz) cans cream of chicken soup
1 (10 oz) package of frozen spinach, thawed and all excess water squeezed out
1 pound boneless, skinless chicken breasts (uncooked)
a little Salt and Pepper
2 cups uncooked short-cut pasta (I used shells but rigatoni or penne would work too!)
Shredded Cheddar Cheese to garnish
In your slow cooker, layer the first 6  ingredients.
Cover and cook on low 6 or 7 hours or on high about 3 hours.  
About 30 minutes before you’re ready to eat, remove the lid, shred the chicken right inside the slow cooker using two forks and pour your pasta in.  Cover the soup back and continue to cook about 30 minutes (or until the noodles are tender).  Try not to remove the lid during that 30 minutes or else it will take your noodles a lot longer to cook.
When the noodles are cooked, ladle into bowls and garnish with a little cheese.
Spinach And Chicken Noodle Soup Recipe, Dinner Tonight: Spinach and Chicken Noodle Soup
  • Sheaffer {Pinterest Told Me To} November 21, 2013 at 11:39 am

    I can't get over how good this looks. LOVE big noodles in a soup!

  • Sabrina November 21, 2013 at 2:43 pm

    I love this recipe-can't wait to try it because it looks delicious!

  • Lauren November 21, 2013 at 8:19 pm

    You need to know how many times I am in the grocery store shopping and I'll pull over and google a MIx and Match Mama recipe. I always shop with a list but there is always something I end up needing to look up! Ha! Most recently I made your lazy lasagna and pumpkin chocolate chip cake cookies. Both were a hit and I pop those cookies in my mouth like there is no tomorrow. I'm officially addicted to them!

  • Joy November 22, 2013 at 1:53 am

    we are suppose to get a huge rain storm over the next 2 days. This will be prefect and easy to make. Nothing like warm soup on cold, rainy days. Sounds delicious!

  • Ruth D November 22, 2013 at 2:13 am

    I made this soup for dinner tonight. My family loved it. They said to say "thanks" for another great dinner. I really enjoy trying your recipes because they are simple and tasty.

  • MorganizewithMe November 22, 2013 at 1:04 pm

    I love how you sneak in spinach, it is such a great way to up the healthy factor!

  • Anonymous November 23, 2013 at 12:29 pm

    The last 30 minute noodle cooking….. Is that on high or low? Thank you also for such an organized and consistent blog.

  • Anonymous January 14, 2014 at 10:47 pm

    I made this today – it was great! Thank you.

  • Ange Greer January 28, 2014 at 1:32 am

    I have made this 2 times now….it's wonderful : )

  • Ange Greer January 28, 2014 at 3:27 pm

    Question: I have only ever made this on high. If I was slow cooking for longer (on low) would the cooking time for the noodles take longer?

  • Mix and Match Mama January 28, 2014 at 5:24 pm

    The noodles seem to always cook in 30 minutes regardless if you're cooking on high or low. For such a short amount of time (and considering your liquid is already really hot), it should be fine either way.

  • Laci Page December 9, 2014 at 6:19 pm

    Hi, was wondering if I used a pound of frozen chicken breasts how long to cook them for? Or if you even recommend that?

  • Mix and Match Mama December 10, 2014 at 10:38 am

    You could throw a pound of frozen chicken breasts in there, it would need to cook a bit longer (closer to 7 or 8 hours).

  • Abby Brooks January 22, 2015 at 2:29 am

    I made this tonight for my family and it was totally delicious! Thank you Shay 🙂 you rock!!!