Heartwarming Slow Cooker Chicken Noodle Soup
This comforting slow cooker chicken noodle soup is packed with tender chicken, wholesome vegetables, and hearty egg noodles, perfect for a cozy meal with minimal effort.
Equipment
- Slow cooker
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Forks
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups egg noodles medium or wide
- 0.25 cup fresh parsley, chopped for garnish
Instructions
Instructions
- Lightly grease your slow cooker with cooking spray or oil.
- Place chicken at the bottom of the slow cooker, then add carrots, celery, onion, garlic, bay leaf, thyme, rosemary, salt, and pepper.
- Pour chicken broth over all the ingredients in the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
- Remove and shred chicken, then return it to the pot, discarding the bay leaf.
- Stir in egg noodles, increase heat to HIGH, and cook for 20-30 minutes until tender.
- Taste and adjust seasonings as needed.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
For variation, you can add other vegetables like peas or corn during the last hour of cooking. This soup freezes well without the noodles; add freshly cooked noodles when reheating. Adjust herb quantities to your preference for a stronger or milder flavor profile.