Slow Cooker Chicken Noodle Soup
This comforting Slow Cooker Chicken Noodle Soup combines tender chicken, fresh vegetables, and hearty egg noodles for a nourishing meal that feels like a warm hug on a chilly day.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth Homemade broth is recommended for better flavor.
- 2 cups egg noodles Add 30 minutes before the cooking time is up.
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather your ingredients and take out your slow cooker.
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Add the chicken broth to the cooker.
- Toss in the chopped carrots, celery, and diced onion.
- Add the minced garlic, dried thyme, and dried parsley. Season with salt and pepper.
- Stir everything together, making sure the chicken is nestled among the vegetables.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 minutes before the cooking time is up, add the egg noodles.
Final Steps
- Once cooking time is done, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken back into the soup and stir to combine.
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Notes
For a spicier twist, add a pinch of red pepper flakes or a dash of hot sauce. Store leftovers in an airtight container and refrigerate for 3 to 4 days, or freeze for later use.