Slow Cooker Chicken Noodle Soup
Cozy up with a bowl of this hearty Slow Cooker Chicken Noodle Soup, a comforting classic made even easier with hands-off slow cooking. Tender shredded chicken, savory aromatics like garlic and onion, and wholesome veggies such as carrots and celery simmer to perfection in a flavorful chicken broth infused with thyme and bay leaves. Egg noodles are added at the end for that signature texture, creating a soul-warming dish that's perfect for cold days or soothing a sniffle. With just 15 minutes of prep time, this recipe is ideal for busy weeknights or meal prepping, offering six generous servings of pure comfort. Garnish with fresh parsley for the perfect finishing touch and serve hot for a deeply satisfying meal. Keywords: slow cooker chicken noodle soup, comforting soup recipes, easy chicken soup, slow cooker comfort food.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 cups Carrots, peeled and sliced
- 1.5 cups Celery, sliced
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 1 tsp Dried thyme
- 1 tsp Dried parsley
- 2 Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Egg noodles
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add the carrots, celery, onion, and garlic to the slow cooker on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle in the dried thyme, dried parsley, salt, and black pepper. Add the bay leaves as well.
Cover the slow cooker with the lid and cook on low for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before the soup is done cooking, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Add the egg noodles to the slow cooker at this time, making sure to stir them into the soup.
Continue cooking for another 20-30 minutes on high until the noodles are tender.
Taste and adjust seasoning, adding more salt or pepper if needed. Discard the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7677 mg | 334% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 36.2 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 590 mg | 45% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5346 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
