Description
Slow Cooker Chicken Noodle Soup: A cozy, nourishing bowl of tender chicken, soft egg noodles, and garden vegetables simmered in a comforting broth, perfect for sick days and chilly evenings.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups egg noodles
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley for garnish
Instructions
- Add chicken, onion, carrots, celery, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper to the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return it to the slow cooker.
- Add egg noodles and cook on high for 10–15 minutes, until noodles are tender.
- Stir in lemon juice if using, adjust seasoning, and garnish with fresh parsley.
Notes
- You can use chicken thighs for juicier texture.
- For a lighter version, use low-sodium broth and reduce salt.
- To make in a stovetop pot: simmer chicken until cooked, then add noodles at the end.
- Leftovers keep in the refrigerator for 3-4 days; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: Approximately 300 per serving
- Sugar: About 4 g
- Sodium: Approximately 700–900 mg
- Fat: About 7 g
- Saturated Fat: About 2 g
- Unsaturated Fat: About 5 g
- Trans Fat: 0 g
- Carbohydrates: About 35 g
- Fiber: 2–4 g
- Protein: 25–30 g
- Cholesterol: 60–75 mg
Keywords: Slow Cooker Chicken Noodle Soup, chicken noodle soup, slow cooker soup, comforting soup, easy dinner, cozy soup, family-friendly soup, comfort food