Slow Cooker Chicken Noodle Soup

There’s something so comforting about a bowl of Slow Cooker Chicken Noodle Soup. Picture this: it’s a chilly winter evening, and the wind is howling outside. You walk into your cozy kitchen, and the aroma of savory chicken and fresh vegetables wafts through the air. This isn’t just any soup; it’s a warm hug in a bowl that reminds me of family gatherings and cozy nights in.

As the slow cooker works its magic, I can’t help but think about how this recipe has been a staple in my home for years. It’s perfect for those busy days when you want to come home to a meal that’s already prepared. All you need to do is gather your ingredients and let the slow cooker do the hard work for you. It’s one of those recipes that brings everyone together, whether it’s a weeknight dinner or a gathering of friends.

Each ingredient plays its role, from the tender chunks of chicken to the hearty egg noodles. I love how the flavors meld together, creating a rich broth that warms you from the inside out. This Slow Cooker Chicken Noodle Soup is not just a meal; it’s an experience, a moment you can enjoy while reminiscing about the warmth of home and the love of family.

So, grab your slow cooker and let’s dive into this delicious recipe that’s bound to become a favorite in your household!

Ingredient List for Slow Cooker Chicken Noodle Soup

The symphony of flavors in this Slow Cooker Chicken Noodle Soup is largely due to the thoughtfully selected ingredients. Each one complements the others, creating a harmonious blend that’s both hearty and nourishing. The key players include juicy chicken, aromatic onion, and the delightful crunch of celery and carrots. Together, they form a base that’s full of flavor, while the egg noodles add a satisfying texture that makes this soup a complete meal.

• 1 medium yellow onion, diced – The backbone of flavor in this soup, offering sweetness as it cooks down.
• 3 ribs celery, diced – Provides a fresh crunch and earthy flavor that complements the other veggies.
• 3 medium carrots, peeled and diced ¼ inch thick – Adds natural sweetness and a pop of color.
• 1 ½ pounds (680g) boneless and skinless chicken breasts – The star protein that keeps the soup hearty and filling.
• 4 cloves garlic, minced – Infuses the soup with a rich aroma and depth of flavor.
• ½ teaspoon dried thyme – Brings a hint of earthiness that pairs beautifully with chicken.
• ½ teaspoon dried rosemary – Adds a fragrant touch that elevates the overall taste.
• 2 bay leaves – Imparts a subtle complexity to the broth.
• ½ teaspoon kosher salt – Essential for enhancing the flavors of the ingredients.
• ¼ teaspoon ground black pepper – Offers a gentle kick and balances the sweetness of the vegetables.
• 8 cups (2 liters) low sodium chicken stock or 8 cups of water with 2 teaspoons of Vegeta or other powdered stock mix – Forms the savory base of the soup.
• 8 ounces (225g) egg noodles – Provides a chewy texture that makes the soup satisfying.
• 2 tablespoons chopped fresh parsley – A fresh garnish that adds color and a hint of brightness.

How to Make Slow Cooker Chicken Noodle Soup

Making this Slow Cooker Chicken Noodle Soup is as easy as it gets! You’ll start by combining all the ingredients in your slow cooker, and let it do the magic while you go about your day. This method allows all the flavors to meld beautifully and develops a rich, hearty broth.

1. Start by prepping your vegetables. Dice the onion, celery, and carrots into uniform pieces. This not only looks nice in the bowl but also ensures they cook evenly. Add these veggies to the slow cooker as the first layer.

2. Next, place the boneless and skinless chicken breasts on top of the vegetables. This allows the chicken to absorb the flavors from the veggies below. Sprinkle the minced garlic, thyme, rosemary, and season with salt and pepper over the chicken.

3. Now, pour the low sodium chicken stock over everything in the slow cooker. This is where the magic happens! Make sure that the chicken is submerged in the liquid to ensure even cooking. Give everything a gentle stir to combine the flavors.

4. Cover with the lid and set your slow cooker to LOW. Let it cook for 5 to 6 hours, or if you’re in a hurry, you can opt for HIGH for 2 to 3 hours. The chicken is done when its internal temperature reaches 165°F (74°C), so keep an eye on that!

5. Once the chicken is cooked, carefully remove it from the slow cooker. I like to shred the chicken with two forks directly on a cutting board. This makes it easier to add it back into the soup.

6. Don’t forget to discard the bay leaves at this point. They’ve done their job flavoring the broth and can be easily discarded now. Now, it’s time to add the egg noodles. Make sure they’re fully submerged in the liquid. Cover again and cook for an additional 10 to 15 minutes. Just be careful not to overcook the noodles, as they’ll continue to soften in the residual heat.

7. After the noodles are tender, taste the soup and adjust the salt and pepper as needed. Finally, return the shredded chicken to the slow cooker along with the chopped parsley. Give everything a gentle stir and let it sit for a few moments to mingle.

8. Your Slow Cooker Chicken Noodle Soup is now ready to be served! Ladle it into bowls and enjoy the comforting warmth it brings. It’s perfect for chilly evenings or whenever you need a bit of comfort food.

Substitutions and Tips

While I believe this recipe is perfect as is, I know that cooking is all about personal preference. Here are some tips and substitutions to consider if you want to make this Slow Cooker Chicken Noodle Soup your own.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze this soup for up to 3 months. Just be sure to leave out the noodles and add them freshly cooked when reheating.
• Pairing: This soup pairs wonderfully with a crusty loaf of bread or a fresh garden salad.
• Vegetable Variations: Feel free to add in other vegetables like peas or green beans for extra nutrition. Just add them towards the end of cooking.
• Spice it Up: If you like a bit of heat, consider adding a pinch of red pepper flakes for warmth.
• Garnishing: Top with extra parsley or even some grated cheese before serving for an extra touch.

Great Combinations for Slow Cooker Chicken Noodle Soup

When it comes to serving this Slow Cooker Chicken Noodle Soup, there are endless possibilities to elevate your meal. Here are some great ideas:

• Serve with Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the soup.
• Pair with a Salad: A fresh garden salad provides a nice contrast to the warmth of the soup.
• Occasions: This soup is perfect for cozy family dinners, potlucks, or even a chilly day in.
• Storage Tips: If you have leftovers, store them in the fridge for a quick lunch option the next day or freeze for future meals.
• Seasonal Pairing: Enjoy this hearty soup during the colder months or whenever you’re craving something warm.

FAQ

Conclusion

The Slow Cooker Chicken Noodle Soup is truly the ultimate comfort food that warms both body and soul. With its rich flavors and heartiness, it’s perfect for chilly evenings or whenever you need a cozy meal. I encourage you to give this recipe a try. It’s not just about the ingredients; it’s about the love and warmth each bowl brings. Gather your family around, share a meal, and create beautiful memories!

Slow Cooker Chicken Noodle Soup

The ultimate comfort food for chilly days! This Slow Cooker Chicken Noodle Soup is hearty, packed with flavors, and a breeze to prepare. Just toss everything in your slow cooker, and come back to a delicious, warm meal that’s sure to please everyone. Make it tonight for a cozy dinner experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium yellow onion diced
• 3 ribs celery diced
• 3 medium carrots peeled and diced ¼ inch thick
• 1.5 pounds boneless and skinless chicken breasts
• 4 cloves garlic minced
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 2 bay leaves
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 8 cups low sodium chicken stock or 8 cups of water with 2 teaspoons of Vegeta or other powdered stock mix
• 8 ounces egg noodles
• 2 tablespoons chopped fresh parsley

Equipment

• 6-quart Crockpot or larger

Method

 

1. To a 6-quart slow cooker, add onion, celery, and carrots. Then top with chicken, sprinkle the garlic, thyme, rosemary, and season with salt and pepper.
2. Pour the chicken stock all over the chicken, give everything a quick stir, and cover with a lid. Cook on LOW for 5-6 hours or on High for 2-3 hours.
3. When the chicken is done (internal temp is 165°F/74°C), remove it from the slow cooker and shred and set aside. Discard the bay leaves.
4. Add noodles and make sure they’re fully submerged in the liquid, cover with the lid, and cook for 10-15 minutes but be careful not to overcook them.
5. Taste and adjust the salt and pepper if needed, then return the chicken back in along with chopped parsley. Give everything a gentle stir and serve immediately.

Notes

• Tip 1: Use an instant-read thermometer to check the temperature of your chicken, and remove it from the pot once the temp reaches 165°F/74°C.
• Tip 2: Avoid overcooking. This isn’t a recipe that you can leave in the slow cooker for an entire 8-hour workday. 6 hours on low is the longest I would cook this for.
• Tip 3: This recipe fits in a 6-quart or larger slow cooker. If you’re using a smaller version, you will want to cut the recipe in half.
• Tip 4: You can easily add other vegetables to this recipe if you want to. Frozen peas or green beans are yummy, but be sure to toss them in at the end with the noodles, and not in the beginning with the fresh veggies.

Previous PostEasy Peanut Butter Granola

Next Post Salmon Croquettes

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.