Wrap yourself in a bowl of pure comfort with our Slow Cooker Chicken Noodle Soup—a timeless classic that warms the soul and brings a sense of nourishment. This hearty soup is filled with tender chunks of chicken, wholesome vegetables, and perfectly cooked noodles, all simmered together in a flavorful broth. Whether you’re under the weather or simply craving a bowl of warmth, this slow cooker version is the epitome of cozy, homemade goodness.
Exciting Story: The inspiration for our Slow Cooker Chicken Noodle Soup comes from the cherished family kitchen, where the aroma of simmering broth and the promise of a comforting bowl can turn any day around. The first time we slow-cooked this soup, it was like letting the ingredients dance together in a flavorful symphony—a melody of savory broth, tender chicken, and the soothing twirl of noodles. Now, it’s a go-to recipe, a hug in a bowl that brings solace and nourishment to our loved ones.
Why Slow Cooker Chicken Noodle Soup is a Hug in a Bowl:
Selling Points:
- Effortless Simplicity: Let your slow cooker do the work as the flavors meld and intensify over time, creating a rich and savory broth.
- Tender Chicken Goodness: The slow cooking process ensures that the chicken becomes melt-in-your-mouth tender, adding a hearty protein element to the soup.
- Nourishing Vegetable Medley: A rainbow of vegetables, including carrots, celery, and onions, adds both color and essential nutrients to the soup.
- Perfectly Cooked Noodles: Cooking the noodles directly in the slow cooker ensures they absorb the flavors of the broth, delivering a complete and satisfying bite.
Ingredients:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts
- 1 cup (about 150g) carrots, sliced
- 1 cup (about 150g) celery, sliced
- 1 cup (about 150g) onion, diced
- 3 cloves garlic, minced
- 8 cups (about 1.9 liters) chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups (about 200g) egg noodles
- 1 cup (about 150g) frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Directions:
- Place boneless, skinless chicken breasts at the bottom of the slow cooker.
- Add sliced carrots, sliced celery, diced onion, and minced garlic to the slow cooker.
- Pour chicken broth over the ingredients in the slow cooker.
- Add bay leaves, dried thyme, dried rosemary, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds.
- About 30 minutes before serving, remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add egg noodles and frozen peas to the slow cooker. Stir to combine.
- Cover and continue cooking on low for an additional 20-30 minutes or until the noodles are cooked al dente.
- Adjust seasoning with salt and pepper to taste.
- Before serving, discard the bay leaves. Ladle the Slow Cooker Chicken Noodle Soup into bowls.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side for a citrusy boost if desired.
Notes:
- Feel free to customize the soup by adding other vegetables like spinach or broccoli.
- Adjust the thickness of the soup by adding more broth if needed.
- For an extra layer of flavor, you can sauté the onions and garlic in a skillet before adding them to the slow cooker.
Frequently Asked Questions: Q: Can I use chicken thighs instead of chicken breasts? A: Yes, you can use boneless, skinless chicken thighs if you prefer. They will add a slightly different flavor and tenderness to the soup.
Q: Can I cook the noodles separately? A: While the slow cooker method allows the noodles to absorb the flavors of the broth, you can cook them separately if you prefer to have more control over their texture. Add the cooked noodles to individual bowls and ladle the soup over them before serving.
SLOW COOKER CHICKEN NOODLE SOUP
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1.5 lbs 1.5 (about 680g) boneless, skinless chicken breasts
1 cup 1 (about 150g) carrots, sliced
1 cup 1 (about 150g) celery, sliced
1 cup 1 (about 150g) onion, diced
3 cloves 3 garlic, minced
8 cups 8 (about 1.9 liters) chicken broth
2 2 bay leaves
1 teaspoon 1 dried thyme
1 teaspoon 1 dried rosemary
Salt and black pepper, to taste
2 cups 2 (about 200g) egg noodles
1 cup 1 (about 150g) frozen peas
2 tablespoons 2 fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions
- Place boneless, skinless chicken breasts at the bottom of the slow cooker.
- Add sliced carrots, sliced celery, diced onion, and minced garlic to the slow cooker.
- Pour chicken broth over the ingredients in the slow cooker.
- Add bay leaves, dried thyme, dried rosemary, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds.
- About 30 minutes before serving, remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add egg noodles and frozen peas to the slow cooker. Stir to combine.
- Cover and continue cooking on low for an additional 20-30 minutes or until the noodles are cooked al dente.
- Adjust seasoning with salt and pepper to taste.
- Before serving, discard the bay leaves. Ladle the Slow Cooker Chicken Noodle Soup into bowls.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side for a citrusy boost if desired.
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