Slow Cooker Chicken Noodle Soup
This easy and comforting Slow Cooker Chicken Noodle Soup fills your home with aroma while slow cooking to perfect tenderness—juicy chicken, tender noodles, and herb-infused broth.
Equipment
- 1 Slow Cooker 6 quart
- 1 Chef’s Knife
- 1 Tongs
- 1 Cutting board White
Ingredients
Main Ingredients
- 1 Yellow onion diced
- 3 cloves Garlic minced
- ½ lb. Carrots sliced
- 4 ribs Celery sliced
- 2 Split chicken breasts about 2 to 2.5 lbs. total
- 1 teaspoon Dried basil
- 1 tablespoon Dried parsley
- ½ teaspoon Dried thyme
- 1 Bay leaf
- ¼ teaspoon Freshly cracked black pepper
- 8 cups Water
- 6 oz. Wide egg noodles
- 1 tablespoon Salt or to taste
- ¼ cup Chopped fresh parsley optional, for garnish
Instructions
Instructions
- Dice the onion and mince the garlic, slice up the carrots and celery so everything’s ready to dump in.
- Place those chopped veggies right in the bottom of your slow cooker.
- Put the split chicken breasts on top of the veggies.
- Sprinkle in the dried basil, parsley, thyme, bay leaf, and black pepper.
- Pour 8 cups of water over everything, making sure it covers all nicely.
- Cover with the lid, sealing ring in place, and cook on low for 8 hours or high for 4.
- Remove chicken breasts, shred meat with forks, discard skin and bones.
- Return shredded chicken to pot and add egg noodles, cook on high for 10–15 minutes.
- Season soup with salt to taste; start with 1 teaspoon and adjust as needed.
- Garnish with chopped fresh parsley before serving if desired.
Video
https://youtube.com/watch?v=cNh2FbIUV44%3Ffeature%3Doembed
Notes
*I remove chicken skin before cooking for leaner flavor. Frozen meat is not recommended—always thaw properly.