Slow Cooker Chicken Noodle Soup
A comforting classic that warms the heart and soul, perfect for busy weeknights or chilly days.
Ingredients
For the Soup
- 2 cups cooked chicken, shredded
- 4 cups chicken broth Use quality broth for best flavor.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust according to taste.
- 1/2 teaspoon black pepper Adjust according to taste.
- 2 cups egg noodles Add closer to serving time.
- 1 tablespoon fresh parsley, chopped Optional for garnish.
Instructions
Preparation
- Shred your cooked chicken into bite-sized pieces. Slice the carrots and celery, chop the onion, and mince the garlic.
Cooking
- In your slow cooker, place the shredded chicken, chicken broth, sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, salt, and pepper. Ensure all ingredients are evenly distributed.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before you’re ready to serve, add the egg noodles to the slow cooker. Stir them gently, ensuring they are coated with the broth.
- Once the noodles are cooked, taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with parsley before serving.
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Notes
This soup can be easily customized by adding extra vegetables or spices. Leftovers can be refrigerated for 3-4 days or frozen for longer storage.