Slow Cooker Chicken Noodle Soup
A warm and nourishing bowl of chicken noodle soup made in a slow cooker, perfect for busy weeknights or cold days.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth Use quality chicken broth for a richer taste.
- 2 cups water
- 2 cups egg noodles Can substitute with whole wheat or gluten-free noodles.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium onion, chopped Consider sautéing for deeper flavor.
- 3 cloves garlic, minced Consider sautéing for deeper flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste none salt and pepper
Instructions
Preparation
- Start by placing the chicken breasts in your slow cooker.
- Pour in the chicken broth and water.
- Add the carrots, celery, onion, garlic, thyme, and parsley.
- Season everything with salt and pepper to your liking.
- Cover and cook on low for 6-8 hours, or on high for about 3-4 hours.
- Roughly 30 minutes before you’re ready to serve, stir in the egg noodles.
- Once the noodles are tender, shred the chicken in the soup using two forks.
- Give it a good stir and serve warm.
Notes
Store leftovers in airtight containers in the refrigerator for three days or freeze for up to three months. Ensure to reheat well before serving. Experiment with different herbs or spices for unique flavors.