I have soup on the brain…. I don’t know if it’s the cooler weather or the fact that I’m cooped up sick in bed, but I could totally go for a nice, hearty, comforting bowl of soup right about now!

Oddly enough as I sit here writing about food… the wee babe has started throwing a dance party in my uterus! I guess it’s safe to assume that she wants whatever her Momma is craving.

Which got me thinking… I don’t think I ever shared my recipe for Crock Pot Chicken, Lentil & Noodle Soup with you all!

This recipe is not only comforting, but soothing. It is perfect for a cool Fall day, and a great meal to enjoy when you are feeling under the weather. If I wasn’t banished to my bed I would totally be in the kitchen whipping up a big batch right now! Perhaps, my husband will see this post and prepare a batch for tomorrow night’s dinner. Yes, I know that is wishful thinking on my part. His idea of whipping up dinner is ordering take-out or hitting up a fast-food drive-thru. In reality, I can’t complain because he is pulling a lot of weight around the house right now while I am off my feet.

So without further ado I give you…

Crock Pot Chicken, Lentil & Noodle Soup

Crock Pot Chicken, Lentil & Noodle Soup

64oz chicken stock
8oz white wine
1 cup chopped baby carrots
1 medium onion, chopped
2 stalks of celery, chopped
1 green pepper, chopped
2 cups frozen corn
2 tsp dried parsley
1/2 tsp oregano
1 tsp minced garlic
1/2 tsp turmeric
1 tsp salt
1/4 tsp black pepper
Few dashes of white pepper
1/2 tsp ground thyme
3 chicken breasts
1 cup lentils
3/4 cup alphabet pasta
2 bay leaves


  1. Add your diced vegetables, lentils, minced garlic, bay leaves spices and liquids to your crock pot.
  2. Place your three (thawed) chicken breasts on top of the contents in your crock pot.
  3. Place the lid on the crock pot and cook on low 8 hours.
  4. 30 minutes before serving remove your chicken breasts from crock pot and shredded.
  5. Add the shredded chicken and alphabet pasta to the crock pot. Cook for 30 more minutes.
  6. Before serving remove the bay leaves and discard.
  7. Serve with a crusty loaf or buttered toast.

Note: If you are looking for a soup that is less chunky add more chicken stock or wine (personally, I would opt for wine. It gets the flavours going) to the soup.

This soup is the perfect freezer meal, and just as amazing if served the next day!

If you are looking for other soups to try out this Fall, hop on over to 3 Chickens & a Boat to check her recent Fall Soup round-up.

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