Description
Experience the ultimate comfort with this effortless slow cooker chicken noodle soup. This dump-and-go meal features tender shredded chicken, vibrant fresh vegetables, and classic egg noodles in a savory, aromatic broth. Perfect for busy weeknights or a soothing weekend dinner, this recipe yields a nutritious bowl of goodness that fills your home with nostalgic scents while requiring minimal effort in the kitchen.
Ingredients
2 lb boneless skinless chicken breasts
1 cup yellow onion, finely diced
1 cup carrots, sliced into rounds
1 cup celery, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley
2 bay leaves
8 oz wide egg noodles
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Place the chicken breasts in the bottom of your 6-quart slow cooker.
Add the diced onion, carrots, celery, and minced garlic on top of the chicken.
Sprinkle with thyme, parsley, bay leaves, salt, and pepper.
Pour the chicken broth over the ingredients until everything is submerged.
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the egg noodles and cook on HIGH for an additional 15–20 minutes until the noodles are tender.
Notes
Store leftovers in an airtight container for up to 3 days. Noodles absorb broth over time, so add a splash of extra broth when reheating. For freezing, cook noodles separately and add when serving. Use chicken thighs for more flavorful, darker meat.
- Prep Time: 15
- Cook Time: 360
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg