Slow Cooker Chicken Noodle Soup with Yuca
A hearty, comforting and delicious soup with tender chicken breast, cooked noodles and soft vegetables, just like the ones abuela made.
Servings: 6 servings
Calories: 297kcal
Ingredients
- 1 pound boneless , skinless chicken breast
- 1 carrot , chopped
- 2 sticks celery , chopped
- 1 pound yuca , cubed
- 2 tablespoons cilantro
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 cube chicken bouillon
- 1 teaspoon adobo
- 6 allspice , whole
- 1/2 cup fideos
- 3 cups chicken broth
- 2 cups water
- 1 tablespoon lime juice , freshly squeezed
Instructions
- Place the chicken, carrots, celery, yuca, cilantro, garlic, oregano, chicken bouillon, adobo, and allspice in a 6-quart slow cooker. Then add the fideos, chicken broth, water, and lime juice. Cover and cook for about 4 and 1/2 hours on high or 8 hours on low.
- Once cooked, carefully remove the chicken from the slow cooker and place into a bowl. Shred it using two forks. Transfer back into the slow cooker and using a spoon, mix with the broth and vegetables.
- Taste and season with salt or adobo as needed. Serve warm.
Notes
- Chicken breasts work best in this recipe, but you can also make it with skinless and boneless chicken thighs.
- I love the combination of veggies in this dish, but you can easily add in other veggies like bell peppers or zucchinis.
- You can use potatoes instead of yuca if you prefer.
- If making ahead of time, be sure to let the soup fully cool before storing it.
Nutrition
Calories: 297kcal | Carbohydrates: 46g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 661mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1740IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 1mg