Print

Print Recipe

A simple, comforting slow cooker chicken noodle soup recipe featuring tender chicken, fresh vegetables, herbs, and egg noodles cooked to tender perfection. Perfect for a hearty meal with minimal hands-on time.

Ingredients

Scale
  • 1.5 to 2 pounds chicken breasts (boneless, skinless) or thighs; rotisserie chicken can be added near the end
  • 3 to 4 medium carrots, sliced
  • 1 medium yellow onion or sweet onion, diced
  • 2 to 3 celery ribs, sliced
  • 3 to 4 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh rosemary (or 2 teaspoons Italian seasoning as a substitute)
  • 1 teaspoon dried thyme
  • 6 to 8 cups chicken broth
  • Salt, to taste
  • Black pepper, to taste
  • 8 ounces extra-wide egg noodles
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Spray the slow cooker with cooking spray.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Add sliced carrots, diced onion, sliced celery, minced garlic, thyme, rosemary, and bay leaves on top of the chicken.
  4. Optional: sauté onion and celery in a little olive oil for 3–5 minutes before adding to the slow cooker for extra flavor.
  5. Pour chicken broth over all the ingredients.
  6. Cover and cook on low for 6 hours or on high for 4 hours.
  7. Remove the chicken and shred into bite-sized pieces with two forks.
  8. Season the shredded chicken with salt and black pepper to taste, then cover and set aside.
  9. Remove the bay leaves from the slow cooker broth.
  10. If using rotisserie or pre-cooked chicken, add it near the end just to warm through.
  11. Add the extra-wide egg noodles to the slow cooker.
  12. Cover and cook on high for 15–20 minutes until noodles are tender but not mushy.
  13. Stir the shredded chicken and freshly chopped parsley into the soup.
  14. Taste and adjust seasoning with salt and black pepper before serving.

Notes

Sautéing the onions and celery before slow cooking adds depth of flavor but is optional., Use fresh herbs if possible; substitute with Italian seasoning if necessary., Add noodles at the end to avoid mushy texture—cook noodles separately if preferred., Rotisserie chicken can be used for convenience, added near the end to warm through., Leftovers keep well in the refrigerator for up to 3 days; freeze soup without noodles for up to 3 months., Reheat gently with a splash of broth to prevent thickening., Use a 7-quart or larger slow cooker to prevent overflow.

Nutrition

Find it online: https://gingerbaking.com/easy-homemade-crockpot-chicken-noodle-soup-recipe-shes-not-cookin/