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Slow Cooker Chicken Noodle Soup

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.