Slow Cooker Chicken Noodle Soup
Few things hit the spot like a steaming bowl of slow cooker chicken noodle soup. It’s nostalgic, nourishing, and ridiculously easy to toss together. Just dump everything in the crockpot, go about your day, and come back to a pot full of comfort. The broth is savory and rich, the chicken practically falls apart, and the noodles soak up every bit of flavor.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste
- 2 cups wide egg noodles
- Optional: 1 bay leaf
- Optional: Splash of lemon juice
- Optional: Fresh parsley for garnish
Instructions
- Add chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and bay leaf to a slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until chicken is cooked through and veggies are tender.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in egg noodles and cook for 15 to 20 more minutes until noodles are tender.
- Taste and adjust seasoning. Add lemon juice if using, and top with fresh parsley before serving.
Notes
Add the noodles at the end so they don’t get soggy. Swap in spinach for extra greens or use bone-in chicken for deeper flavor. Want a creamy version? Stir in a splash of cream or coconut milk!