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Slow Cooker Chicken Noodle Soup

A warm, comforting soup featuring tender shredded chicken, soft egg noodles, and a flavorful broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Use thawed for even cooking.
  • 4 cups chicken broth Can use low-sodium if desired.
  • 1 cup carrots, sliced For sweetness and color.
  • 1 cup celery, sliced Adds crunch and flavor.
  • 1 piece onion, chopped For aromatic base.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 teaspoon dried thyme For herbal flavor.
  • 1 piece bay leaf Adds depth to the broth.
  • to taste Salt and pepper For seasoning.
  • 2 cups egg noodles Can substitute with whole wheat or gluten-free pasta.
  • a handful Fresh parsley for garnish For presentation.

Method
 

Preparation
  1. In a slow cooker, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  2. Remove the chicken, shred it, and return it to the slow cooker.
  3. Stir in the egg noodles and cook for an additional 30 minutes, or until the noodles are tender.
  4. Serve hot, garnished with fresh parsley.

Notes

Add lemon juice or a splash of vinegar to brighten the broth. Store soup in airtight containers for 3-4 days or freeze for up to 3 months. Consider swapping noodles or adding more vegetables as desired.