Food Recipes Soup Noodle Soup Slow Cooker Chicken Noodle Soup Be the first to rate & review! If you prefer your pasta al dente, add it after the chicken has cooked. Slideshow: More Crock Pot and Slow Cooker Recipes By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on November 24, 2015 Rate Print Share Photo: © Ian Knauer Active Time: 25 mins Total Time: 6 hrs 30 mins Yield: 12 cups Ingredients 2 tablespoons unsalted butter 1 medium onion, chopped 2 carrots, sliced 1 celery stalk, chopped Kosher salt Freshly ground black pepper 1 tablespoon all-purpose flour 2 1/2 pounds chicken legs, split 8 cups chicken stock 1/2 pound pasta spirals 2 tablespoons chopped flat-leaf parsley Directions Heat a slow cooker on high until hot. Stir in the butter until melted, then stir in the onion, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, 6 to 8 minutes. Stir in the flour and cook 2 minutes. Reduce the heat to low and stir in the chicken, stock, and pasta. Cook until the chicken is very tender, 6 to 8 hours. Remove the chicken and cool to warm. Remove the meat, discarding the bones. Return the chicken to the slow cooker. Season the soup with salt and pepper to taste, then serve sprinkled with the parsley. Originally appeared: January 2014 Rate It Print