Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Tender chicken and soft noodles simmer low and slow in a savory herbed broth.

Total 7 hr 20 min Makes 6 servings Calories 285/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This hands-off version of a classic comfort soup lets the slow cooker coax deep flavor from chicken, carrots, celery, and onion over several hours. Egg noodles are added near the end so they stay tender without turning mushy, making this an easy weeknight dinner or remedy for a cold day.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Place the chicken breasts, carrots, celery, onion, and garlic into the slow cooker.

  2. Pour in the chicken broth and add the thyme, parsley, bay leaf, salt, and black pepper. Stir gently to combine.

  3. Cover and cook on low for 7 hours, or until the chicken is cooked through and the vegetables are tender.

  4. Remove the chicken breasts to a cutting board and shred them into bite-sized pieces using two forks.

  5. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir in the egg noodles.

  6. Cover and cook on high for 20 minutes, or until the noodles are tender.

  7. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.

Rate this recipe

★ 3.6 (1)

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    Slow Cooker Chicken Noodle Soup

    This hands-off version of a classic comfort soup lets the slow cooker coax deep flavor from chicken, carrots, celery, and onion over several hours. Egg noodles are added near the end so they stay tender without turning mushy, making this an easy weeknight dinner or remedy for a cold day.

    7 hr 20 min 6 servings 285 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts
    • 3 carrots, peeled and sliced
    • 3 celery stalks, sliced
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 8 cups chicken broth
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 8 ounces egg noodles
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Place the chicken breasts, carrots, celery, onion, and garlic into the slow cooker.

    2. 2

      Pour in the chicken broth and add the thyme, parsley, bay leaf, salt, and black pepper. Stir gently to combine.

    3. 3

      Cover and cook on low for 7 hours, or until the chicken is cooked through and the vegetables are tender.

    4. 4

      Remove the chicken breasts to a cutting board and shred them into bite-sized pieces using two forks.

    5. 5

      Discard the bay leaf. Return the shredded chicken to the slow cooker and stir in the egg noodles.

    6. 6

      Cover and cook on high for 20 minutes, or until the noodles are tender.

    7. 7

      Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.