Print

Easy Slow Cooker Chicken Noodle Soup

Close-up of a dark bowl filled with rich slow cooker chicken noodle soup, featuring shredded chicken, bright carrots, and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic comfort food effortlessly using your slow cooker. This recipe delivers tender chicken, vegetables, and a flavorful broth with minimal hands-on time, perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Place the chicken breasts, chicken broth, carrots, celery, onion, thyme, rosemary, bay leaf, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks. Discard the bay leaf.
  4. Return the shredded chicken to the slow cooker. Stir well to combine.
  5. Increase the slow cooker setting to HIGH if it is on LOW. Add the egg noodles and cook for an additional 20 to 30 minutes, or until the noodles are tender. Check noodles frequently to prevent overcooking.
  6. Stir in the fresh lemon juice, if using. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls and garnish each serving with fresh parsley before serving hot.

Notes

  • For a richer broth, you can substitute 1 cup of the chicken broth with 1 cup of water mixed with 1 bouillon cube.
  • If you prefer a thicker soup, remove about 1 cup of the broth mixture halfway through cooking, whisk in 1 tablespoon of cornstarch, and return it to the slow cooker before the final hour of cooking.
  • Add the egg noodles during the last 30 minutes of cooking to prevent them from becoming mushy.

Nutrition

Find it online: https://delishcraze.com/slow-cooker-chicken-noodle-soup/