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Slow Cooker Chicken Noodle Soup Recipe

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4.4 from 51 reviews

This Slow Cooker Chicken Noodle Soup is a comforting and hearty meal perfect for any day. Tender chicken breasts slow-cooked with aromatic vegetables, herbs, and flavorful chicken broth create a rich base. Adding egg noodles towards the end makes this soup satisfying and perfect for serving a crowd or meal prepping.

  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 2 pounds boneless skinless chicken breast

Vegetables

  • 1 medium white onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic (about 3 cloves)

Liquids and Broth

  • 8 cups chicken broth

Herbs and Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 3 tablespoons chopped fresh parsley

Pasta

  • 12 ounces egg noodles

Instructions

  1. Add Chicken to Slow Cooker: Place 2 pounds boneless skinless chicken breast into the bottom of a 6 to 8-quart slow cooker.
  2. Add Vegetables and Aromatics: Top the chicken with 1 medium diced white onion, 1 cup sliced carrot, 1 cup sliced celery, 1 tablespoon grated ginger, and 1 tablespoon minced garlic to build flavor.
  3. Pour Broth and Add Herbs: Pour in 8 cups of chicken broth, then stir in 1 teaspoon dried thyme and 1 teaspoon dried oregano for seasoning.
  4. Cook Chicken and Vegetables: Cover the slow cooker with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is tender and cooked through.
  5. Shred the Chicken: Remove the cooked chicken breasts and shred them with two forks; return the shredded chicken back to the slow cooker.
  6. Add Noodles and Cook: Stir in 12 ounces of egg noodles, cover, and cook on high for 12 to 15 minutes until the noodles are soft and cooked through.
  7. Season and Garnish: Taste the soup and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper as desired. Stir in 3 tablespoons of chopped fresh parsley for freshness, then serve immediately.

Notes

  • You can use rotisserie chicken as a shortcut to reduce cooking time.
  • For a gluten-free version, substitute egg noodles with gluten-free pasta.
  • Adjust the thickness by adding more or less chicken broth to suit your preference.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove.
  • To add extra veggies, consider adding diced potatoes or spinach during the last hour of cooking.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 15 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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