Homemade Chicken Noodle Soup with Egg Noodles
Warm, nourishing, and made from the heart — this slow cooker chicken noodle soup with egg noodles is pure comfort. With tender chicken, aromatic broth, and soft egg noodles, it’s a wholesome hug in a bowl perfect for cozy dinners or meal prep.
Equipment
- Slow Cooker
Ingredients
Main Soup Ingredients
- 1 large yellow onion diced
- 3 large carrots sliced
- 2 ribs celery sliced
- 1.5 lbs boneless, skinless chicken breasts
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf optional
- 2 tsp chicken bouillon
- 8 cups low-sodium chicken broth
- 8 oz wide egg noodles uncooked
Finishing Touches
- 1 tbsp fresh parsley chopped
- 2 tsp lemon juice freshly squeezed
- freshly cracked black pepper to taste
Instructions
- Place onion, carrots, celery, chicken breasts, garlic, salt, pepper, thyme, rosemary, bay leaf (if using), bouillon, and broth into the slow cooker in that order.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Remove chicken and shred using two forks. Return shredded chicken to the slow cooker.
- Add uncooked egg noodles. Cover and cook on high for 20–25 minutes until noodles are tender.
- Stir in parsley and lemon juice. Taste and adjust seasoning with extra salt or pepper as needed.
- Serve warm with a garnish of herbs or a slice of crusty bread. Enjoy!
Notes
For best texture, cook noodles fresh if freezing. Swap chicken breasts for thighs for richer flavor. This soup is naturally dairy-free and easy to customize.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 30gFat: 9gSaturated Fat: 2gCholesterol: 70mgSodium: 780mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 6200IUVitamin C: 6mgCalcium: 50mgIron: 2.1mg
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