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Best Ever Slow Cooker Chicken Noodle Soup

A close-up of a white bowl filled with rich broth, shredded chicken, egg noodles, and sliced carrots from the slow cooker chicken noodle soup.
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Make classic, comforting chicken noodle soup with minimal effort using your slow cooker. This hands-off dinner yields tender chicken and flavorful broth, perfect for busy weeknights or cold weather.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large yellow onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 12 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the chicken broth, sliced carrots, sliced celery, chopped onion, dried thyme, dried rosemary, bay leaf, salt, and pepper over the chicken.
  3. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken. Discard the bay leaf.
  5. Return the shredded chicken to the slow cooker. Stir well to combine the ingredients.
  6. Increase the slow cooker setting to HIGH if it is not already there. Add the egg noodles to the soup.
  7. Cook, uncovered, for 20 to 30 minutes, or until the noodles are tender. Check the noodles frequently to prevent overcooking.
  8. Taste the soup and adjust salt and pepper if needed.
  9. Ladle the soup into bowls and garnish each serving with fresh chopped parsley before serving.

Notes

  • For the best texture, add the egg noodles during the last 30 minutes of cooking. If you add them too early, they will become mushy.
  • If you prefer a richer broth flavor, use high-quality, low-sodium chicken stock instead of broth.
  • You can substitute frozen mixed vegetables for the fresh carrots and celery to save prep time on busy weeknights.

Nutrition

Find it online: https://juliameal.com/slow-cooker-chicken-noodle-soup/