Description
This Slow Cooker Chicken Noodle Soup is a comforting and hearty meal perfect for any day. Tender chicken breasts are slow-cooked with fresh vegetables, aromatic herbs, and flavorful broth, then combined with egg noodles for a classic homemade soup that’s easy to prepare and satisfying to eat.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
Vegetables
- 2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 large onion, diced
- 4 cloves garlic, minced
Herbs and Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Other Ingredients
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker, ensuring they are laid out evenly.
- Add Broth: Pour the low-sodium chicken broth over the chicken breasts to fully cover them.
- Add Vegetables: Add the sliced carrots, celery, and diced onion into the slow cooker with the chicken and broth.
- Season the Soup: Stir in the minced garlic, dried thyme, dried rosemary, and the bay leaf to infuse the soup with aromatic flavors.
- Add Salt and Pepper: Season with salt and pepper according to your taste preferences.
- Cook: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks for easy shredding.
- Return Chicken: Return the shredded chicken to the slow cooker, mixing it into the broth and vegetables.
- Add Noodles: Add the egg noodles to the slow cooker, cover again, and cook on high for an additional 20-30 minutes until the noodles are tender and fully cooked.
- Finish and Flavor: Stir in the chopped fresh parsley and lemon juice if using, to brighten the flavors.
- Adjust Seasoning: Taste the soup and adjust salt and pepper if necessary.
- Serve: Serve the chicken noodle soup hot for a comforting meal.
Notes
- Use low-sodium chicken broth to better control the salt content.
- For a richer flavor, you can brown the chicken breasts in a skillet before adding to the slow cooker.
- Lemon juice is optional but adds a nice brightness to the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For gluten-free version, substitute egg noodles with gluten-free noodles or omit noodles entirely.
