Slow Cooker Chicken Noodle Soup
Slow cooker chicken noodle soup is the ultimate comfort food. With tender chicken, hearty vegetables, and flavorful broth, it’s a no-fuss, nourishing meal that tastes like home — perfect for sick days, busy weeknights, or when you just need something cozy.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts or thighs
- 3 carrots sliced
- 2 celery stalks sliced
- 1 onion chopped
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 0.5 tsp black pepper
- 3 cups egg noodles uncooked
For Garnish
- fresh parsley or dill chopped
Instructions
- Chop the carrots, celery, and onion into bite-sized pieces.
- Add the chicken, chopped vegetables, garlic, chicken broth, bay leaves, thyme, salt, and pepper to the slow cooker. Stir gently.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, add the egg noodles and stir. Continue cooking until noodles are tender.
- Remove the chicken, shred it with two forks, and return it to the soup. Discard bay leaves.
- Garnish with fresh parsley or dill before serving.
Notes
To avoid mushy noodles, don’t add them until the end. You can make the soup creamier with a splash of heavy cream or a squeeze of lemon juice for brightness. For freezing, store the soup without the noodles and add them fresh when reheating.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 3gCholesterol: 75mgSodium: 880mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 6200IUVitamin C: 6mgCalcium: 50mgIron: 2.2mg
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