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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
  

  • 4 6- to 8-oz. boneless, skinless chicken breasts
  • 1 large yellow onion finely chopped
  • 3 carrots peeled. sliced into coins
  • 2 celery ribs thinly sliced
  • 5 garlic cloves finely chopped
  • 2 thyme sprigs
  • 1 rosemary sprigs
  • 1 bay leaf
  • 3 Tbsp. unsalted butter
  • 4 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 cups low-sodium chicken broth
  • 8 oz. wide egg noodles
  • Finely chopped fresh parsley for serving

Method
 

  1. Step 1
  2. In a slow cooker, combine chicken, onion, carrot, celery, garlic, thyme, rosemary, bay leaf, and butter; season with salt and pepper. Cover and cook on High for 2 hours.
  3. Step 2
  4. Add broth, then cover and continue to cook on High about 30 minutes more, until flavors have melded. Transfer chicken to a plate, let cool slightly, then shred with 2 forks. Discard thyme, rosemary, and bay leaf.
  5. Step 3
  6. Return shredded chicken to slow cooker and add egg noodles. Cover and cook on High about 20 minutes, until noodles are al dente.
  7. Step 4
  8. Top with 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.