Hearty Slow Cooker Chicken Noodle Soup
This hearty slow cooker chicken noodle soup is a comforting and easy meal, perfect for a chilly day. Simply combine chicken, vegetables, and seasonings in your slow cooker, let it simmer, then add noodles and shredded chicken for a delicious result.
Equipment
- Slow cooker
- Cutting board
- Forks
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs
Broth
- 6-8 cups low-sodium chicken broth (or homemade)
Vegetables
- 1 cup chopped carrots about 2 medium
- 1 cup chopped celery about 2 stalks
- 1 cup chopped yellow onion about 1 medium
- 2 cloves garlic, minced
Noodles
- 2 cups egg noodles medium width
Herbs & Seasonings
- 1 tsp dried thyme
- 0.5 tsp dried rosemary crush it slightly between your fingers
- 1 bay leaf
- Salt and black pepper to taste
Garnish (optional)
- Fresh parsley or dill, chopped
Instructions
Preparation
- Lightly grease the inside of your slow cooker pot with cooking spray or oil.
- Place chicken at the bottom of the slow cooker, then scatter chopped carrots, celery, onion, and minced garlic over the chicken.
Cooking
- Sprinkle thyme and rosemary over vegetables, tuck in the bay leaf, and pour chicken broth over everything.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and easily shreds.
- Remove chicken from slow cooker, shred into bite-sized pieces with two forks, and discard the bay leaf.
- Return shredded chicken to the slow cooker and stir in the egg noodles.
Finish and Serve
- Increase heat to high and cook for 20-30 minutes, or until noodles are tender.
- Taste, season with salt and pepper as needed, then ladle into bowls and garnish with fresh parsley or dill.
Notes
Adjust cooking time for noodles based on desired tenderness. For extra flavor, consider browning the chicken before adding it to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.