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Slow Cooker Chicken Noodle Soup Recipe

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4.3 from 9 reviews

This slow cooker chicken noodle soup is a comforting, hearty, and easy-to-make meal perfect for chilly days or when you need some cozy nourishment. Combining tender chicken breasts, fresh vegetables, herbs, and wide egg noodles all simmered slowly in a flavorful low-sodium chicken broth, this soup offers warmth and homestyle goodness with minimal effort.

Ingredients

Protein & Broth

  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 pieces)
  • 8 cups low-sodium chicken broth

Vegetables & Aromatics

  • 3 medium carrots, peeled and sliced into thin rounds
  • 3 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)

Herbs & Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf (optional)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper

Pasta & Finish

  • 2 cups wide egg noodles (uncooked)
  • 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions

  1. Load the slow cooker: Place the chicken breasts, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, bay leaf, salt, and black pepper into the slow cooker. Pour in the low-sodium chicken broth to combine all ingredients.
  2. Cook: Cover the slow cooker and cook the soup on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  3. Shred the chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the meat finely, then return the shredded chicken back into the soup.
  4. Add noodles: Stir in the uncooked wide egg noodles. Cover the slow cooker again and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
  5. Finish: Remove the bay leaf from the soup. If desired, stir in fresh lemon juice to add brightness. Taste the soup and adjust the seasoning with more salt or pepper as needed.
  6. Serve: Ladle the warm chicken noodle soup into bowls and enjoy immediately.

Notes

  • Using low-sodium chicken broth allows you to control the salt level and make the soup healthier.
  • Adding lemon juice at the end brightens up the flavors nicely but is optional.
  • Wide egg noodles work best, but you can substitute with other pasta shapes if preferred.
  • If you prefer thicker soup, reduce the amount of broth slightly or add a splash of heavy cream before serving.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://cozyplatter.com/slow-cooker-chicken-noodle-soup-recipe/