Slow Cooker Chicken Noodle Soup Recipe

Introduction

Slow Cooker Chicken Noodle Soup is a comforting, hearty dish perfect for chilly days or when you need a soothing meal. With tender chicken, fresh vegetables, and flavorful herbs, this soup is easy to prepare and fills your home with a wonderful aroma.

Ingredients

• 1 medium yellow onion, diced
• 4 medium carrots, sliced into rounds or half moons
• 4 stalks celery, sliced
• 4 cloves garlic, minced
• 8 cups chicken stock or broth, low sodium preferred
• 2 large boneless, skinless chicken breasts, about 1.5 lbs (or chicken thighs)
• 2 dried bay leaves
• 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
• 1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary (chopped)
• Salt and pepper, to taste
• 8 ounces egg noodles
• ½ lemon, juiced
• 3 tablespoons fresh parsley, finely chopped

Instructions

1. Step 1: In a large slow cooker, add the diced onion, sliced carrots, sliced celery, minced garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper. Stir gently to combine.
2. Step 2: Cover and cook on low for 6 to 8 hours until the chicken is fully cooked and the vegetables are tender.
3. Step 3: Remove the chicken breasts from the slow cooker and shred or chop them using two forks. Return the shredded chicken to the slow cooker.
4. Step 4: Add the egg noodles to the soup, stirring to ensure they are submerged in the broth. Cover and cook on low for an additional 5 to 10 minutes until the noodles are just tender. You may also cook the noodles separately on the stove if preferred.
5. Step 5: Stir in the fresh lemon juice and chopped parsley just before serving. Ladle into bowls and enjoy your warm, home-cooked chicken noodle soup.

Tips & Variations

• For richer flavor, use homemade chicken stock or broth.
• Substitute chicken thighs for a juicier, more flavorful soup.
• Feel free to add other vegetables like peas or green beans in the last half hour of cooking.
• If you prefer thicker soup, add less broth or let the slow cooker cook uncovered for the last hour to reduce.
• Use gluten-free noodles or spiralized vegetables as a low-carb alternative.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The noodles may absorb broth over time, so you might want to add a splash of broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs; just increase the cooking time slightly to ensure the chicken is fully cooked through.

Can I prepare this soup without a slow cooker?

Absolutely. Combine the ingredients in a large pot and simmer gently on the stove for about 1 to 1½ hours until the chicken and vegetables are tender, then proceed with shredding and adding noodles.

Slow Cooker Chicken Noodle Soup Recipe

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This Slow Cooker Chicken Noodle Soup is a comforting, hearty dish perfect for cozy days. Made with tender chicken breasts, fresh vegetables, and egg noodles simmered in a flavorful chicken broth with herbs, it’s an easy, hands-off meal that fills your home with delicious aromas and satisfies with every spoonful.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6 hours 10 minutes
• Total Time: 6 hours 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Add at the Beginning

• 1 medium yellow onion, diced
• 4 medium carrots, sliced into rounds or half moons
• 4 stalks celery, sliced
• 4 cloves garlic, minced
• 8 cups chicken stock or broth, low sodium preferred
• 2 large boneless, skinless chicken breasts, about 1.5 lbs (or chicken thighs)
• 2 dried bay leaves
• 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
• 1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary (chopped)
• Salt and pepper, to taste

Add at the End

• 8 ounces egg noodles
• ½ lemon, juiced
• 3 tablespoons fresh parsley, finely chopped

Instructions

1. Add the Ingredients. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season everything with salt and pepper to your taste. This forms the flavorful base of your soup.
2. Slow Cook. Cook on low for 6-8 hours. During this time, the chicken will become tender and fully cooked, and the vegetables will soften, allowing the flavors to meld beautifully. The exact time may vary based on your slow cooker and the size of chicken pieces.
3. Shred Chicken and Add Noodles. Carefully remove the chicken breasts from the slow cooker. Use two forks to chop or shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, then add the egg noodles. Stir to ensure the noodles are fully submerged in the broth. Cover and cook on low for another 5-10 minutes until the noodles are tender. Alternatively, cook the noodles separately in boiling water on the stove if preferred.
4. Serve and Enjoy. Once the noodles are cooked, stir in the fresh lemon juice and chopped parsley to brighten the flavors. Ladle the soup into bowls and serve hot for a comforting meal.

Notes

• For deeper flavor, use homemade chicken broth if possible.
• You can substitute chicken thighs for breasts for a richer taste.
• Adjust herbs according to preference or availability.
• Egg noodles can be swapped with gluten-free noodles if needed.
• If you prefer firmer noodles, add them just at the end as instructed or cook separately.

Keywords: slow cooker chicken noodle soup, chicken noodle soup, crockpot soup, easy chicken noodle soup, comfort food, slow cooker recipes