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Slow Cooker Chicken Noodle Soup with Yuca is a hearty, comforting and delicious soup with tender chicken breast, cooked noodles and soft vegetables, just like the ones abuela made. All made in the crockpot this sopa de pollo is an easy and fuss free recipe.
Fall is finally here and with it comes the chilly breeze that for some will soon turn into freezing cold air. Cold times call for something warm. This sopa de pollo made with yuca will warm your soul and fill you up all at once.
What's better is that it's made in the slow cooker, so you can set it and forget it. Until it's time to eat, that is.
This soup is just like the ones abuela used to make. The ones that brought you back to life when under the weather. Now, you can make it on your own with little effort and yielding fantastic results.
This chicken soup is hearty, with tender chicken and soft vegetables. Perfect for cold days or really any day you are in the mood for a satisfying meal.
I love to use yuca in my recipes, and you can find out more about it here: What Is Yuca and How To Cook It.
For more simple Crockpot recipes that are loaded with flavor, be sure to try my Slow Cooker Taco Chicken Chili and Slow Cooker Carnitas.
Ingredients
- Boneless, skinless chicken breast
- Vegetables: Carrot, celery, yuca
- Cilantro
- Garlic
- Dried oregano
- Chicken bouillon
- Adobo
- Allspice
- Fideos (noodles)
- Chicken broth and water
- Lime juice
How to make slow cooker chicken noodle soup
- 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 ½ 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.
Frequently Asked Questions
Yes, this crockpot chicken noodle soup is perfect for meal prep. Once you have made it, let it cool to room temperature before placing in an air tight container. It will keep well in the fridge for up to 4 days and portions can be reheated on the stovetop.
I love making soups and chilis as they are great for freezer meals. Once the chicken noodle soup has cooled, place it in a freezer safe container. It will keep well for up to 3 months. Thaw the soup in the fridge overnight before reheating to serve.
Yes! Unlike lots of chicken soups, this one is totally dairy-free so it's perfect if you or anyone in your family has an intolerance.
Recipe Notes and Tips
- 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.
Now go ahead, grab a cozy blanket and a big warm bowl of this sopa de pollo, and enjoy!
More Easy Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Chicken Tortilla Soup
- Cheese Broccoli Soup
- Shrimp and Rice Soup (Asopao de Camarones)
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
- ½ 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 ½ 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
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*This post was originally featured on POPSUGAR, for whom I am a contributor and part of POPSUGAR Select Latina.
Arpita Patel
This soup was loaded with flavor. I made the 6 serving recipie and my family was begging for more. I would definitely at least double it! Very quick and easy. Will definitely make this again.
Vanessa
Thank you! Glad you enjoyed the recipe 🙂