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.
Prep Time5 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Course: Soups
Cuisine: Latin
Servings: 6 servings
Calories: 297kcal
- 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
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.
- 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.
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