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Nothing beats a warm bowl of chicken noodle soup on a chilly day. This slow cooker recipe is a lifesaver, especially when you crave something comforting but don't have hours to spend in the kitchen. With tender chicken breasts, hearty vegetables, and perfectly cooked egg noodles, this dish is both nourishing and delicious. Plus, the slow cooker does most of the work, making it a breeze to prepare. Let's dive in and get cooking!
Slow Cooker Chicken Noodle Soup Recipe
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp to taste salt
- 0.5 tsp to taste black pepper
- 8 oz egg noodles
Instructions:
- Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken breasts from the slow cooker and shred them with two forks.
- Return the shredded chicken to the slow cooker.
- Add the egg noodles and cook on high for an additional 20-30 minutes or until the noodles are tender.
- Taste and adjust seasoning if necessary before serving.
What You Will Need for This Recipe
Read more: Chicken and Noodles Recipe
What you will need to make slow cooker chicken noodle soup
- Chicken breasts: Provide lean protein, making the soup hearty and filling.
- Chicken broth: Forms the base, adding rich flavor and depth.
- Carrots and celery: Add sweetness, crunch, and essential nutrients.
- Onion: Brings a savory, aromatic element to the soup.
- Garlic: Enhances the overall flavor with a subtle kick.
- Dried thyme and rosemary: Infuse the soup with earthy, herbal notes.
- Egg noodles: Make the soup comforting and satisfying.
Essential Tools and Instruments
What tools/instruments will be needed to make Slow Cooker Chicken Noodle Soup Recipe
- Slow cooker: Essential for cooking all ingredients together slowly, ensuring flavors meld and chicken becomes tender.
- Cutting board: Needed for chopping vegetables like carrots, celery, and onion into uniform pieces for even cooking.
- Chef's knife: Crucial for slicing and dicing vegetables and mincing garlic efficiently.
- Measuring spoons: Important for accurately measuring spices like thyme, rosemary, salt, and pepper.
- Measuring cups: Used to measure chicken broth and vegetables, ensuring correct proportions.
- Forks: Necessary for shredding the cooked chicken breasts into bite-sized pieces.
- Ladle: Handy for serving the soup into bowls without making a mess.
Slow Cooker Chicken Noodle Soup
A comforting and easy-to-make chicken noodle soup using a slow cooker.
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Equipment
- Slow Cooker
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 lb Chicken breasts boneless, skinless
- 8 cups Chicken broth
- 2 cups Carrots sliced
- 2 cups Celery sliced
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
- 8 oz Egg noodles
Instructions:
- 1. Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
- 2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 3. Remove the chicken breasts from the slow cooker and shred them with two forks.
- 4. Return the shredded chicken to the slow cooker.
- 5. Add the egg noodles and cook on high for an additional 20-30 minutes or until the noodles are tender.
- 6. Taste and adjust seasoning if necessary before serving.
Notes:
This soup is perfect for a cozy night in. Feel free to add more veggies or adjust the seasoning to your taste.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare all ingredients.
- Combine everything except noodles in a large container.
- Store in the fridge for up to 24 hours.
- When ready, transfer to the slow cooker and follow the cooking instructions.
Freezing Instructions
- Cook the soup completely, but leave out the noodles.
- Let it cool to room temperature.
- Transfer to airtight containers or freezer bags.
- Label with the date and freeze for up to 3 months.
- When ready to eat, thaw in the fridge overnight.
- Reheat on the stove, adding noodles and cooking until tender.
Adding a splash of apple cider vinegar to the soup just before serving brightens the flavors and adds a subtle tang.
Frequently Asked Questions
FAQ:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add more flavor.
How long does it take to cook on high?
It takes about 3-4 hours on high.
Can I add other vegetables?
Absolutely, feel free to add veggies like peas or corn.
Do I need to cook the noodles separately?
No, add them directly to the slow cooker in the last 20-30 minutes.
Can I freeze leftovers?
Yes, this soup freezes well for up to 3 months.
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