Bowl of Slow Cooker Chicken Noodle Soup garnished with fresh herbs

Slow Cooker Chicken Noodle Soup

BySam
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Slow Cooker Chicken Noodle Soup

Introduction

There’s something magical about a bowl of chicken noodle soup simmering on the stove. For me, this comfort food takes me back to cold winter nights spent at my grandmother’s house, where she would whip up a batch of her famous chicken noodle soup using only the freshest ingredients from her garden. The aroma wafting through the house felt like a warm hug, promising nourishment and love in every spoonful. Inspired by those cherished memories, I developed my own version of Slow Cooker Chicken Noodle Soup—a recipe that encapsulates the warmth of those family gatherings while embracing the convenience of modern cooking.

This recipe is special not just for the flavors it offers but for the memories it helps create. The joy of gathering around the table with loved ones, sharing stories, and relishing hearty bowls of soup is a tradition I hold dear. Every time I make this slow cooker dish, I’m reminded of how food has the power to bring people together.

Why Make This Recipe

There are countless reasons to love this Slow Cooker Chicken Noodle Soup. First and foremost, it’s a hearty and healthy choice, packed with protein and vegetables that warm you up from the inside out. The best part? It’s an incredibly convenient meal. Just toss everything into the slow cooker in the morning, and by dinner, your home will be filled with the most inviting aroma, leaving your family excited for mealtime.

Additionally, this recipe is family-approved—even the pickiest eaters are bound to love this cozy classic. As an added bonus, it’s also an ideal recipe for batch cooking, allowing you to enjoy leftovers while saving time on busy weekdays.

Ingredients Section

For the Soup:

  • 1.5 pounds boneless, skinless chicken breasts (fresh or frozen)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 1 teaspoon dried thyme (or 2 fresh thyme sprigs)
  • 1 bay leaf
  • Salt and pepper to taste

For the Noodles:

  • 3 cups egg noodles (or your favorite pasta)
  • Fresh parsley for garnish (optional)

Note: Always opt for high-quality chicken broth for a richer flavor. If you need a gluten-free version, substitute regular noodles with gluten-free pasta.

Instructions Section (Step-by-Step)

Step 1: Assemble your ingredients. Begin by placing the chicken breasts at the bottom of the slow cooker.

Step 2: Add the chicken broth and water, then layer the onion, garlic, carrots, and celery on top.

Step 3: Sprinkle in the dried thyme and toss in the bay leaf. Season with salt and pepper to taste. Stir gently to mix the ingredients while keeping the chicken at the bottom.

Step 4: Cover the slow cooker and set it on low for 6-8 hours or high for 4 hours. The chicken will cook through and become tender.

Step 5: Once the cooking time is up, remove the chicken and shred it using two forks. Return the shredded chicken back to the pot.

Step 6: Add the egg noodles and cook on high for an additional 20-30 minutes, or until the noodles are tender.

Step 7: Taste and adjust the seasoning as necessary, and then remove the bay leaf before serving.

Pro Tips and Variations

  • For richer flavor, consider adding a splash of lemon juice when serving to brighten the soup.
  • If you prefer a thicker broth, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the noodles.
  • To make it vegetarian, substitute chicken with cubed firm tofu and use vegetable broth.
  • If you’re watching your carbs, consider replacing egg noodles with zucchini noodles or cauliflower rice.
  • Storage Tip: This soup keeps well in the fridge for up to 3 days, and can be frozen for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if needed.

Serving Suggestions

Serve your delicious Slow Cooker Chicken Noodle Soup in warm bowls, garnished with a sprinkle of fresh parsley for a pop of color. Pair it with a crusty bread roll or buttery cornbread for a complete meal. For drinks, a glass of chilled white wine or herbal tea complements the flavors beautifully.

FAQ Section

Can I make this recipe ahead of time?
Absolutely! You can prep all the ingredients and store them in the fridge. Just toss everything in the slow cooker when you’re ready to start cooking.

Can I freeze the leftovers?
Yes, this soup freezes well. Just make sure to cool it completely before transferring it to airtight containers. Thaw in the fridge overnight before reheating.

What can I use instead of chicken breasts?
You can use thighs for a richer flavor, or even rotisserie chicken for a quicker option. Just add it during the last hour of cooking to heat through.

How do I prevent the dish from becoming watery?
Using high-quality broth and not over-adding water will maintain the soup’s consistency. Also, avoid adding noodles until the end to keep them from soaking up the liquid.

Can I make this vegetarian or dairy-free?
Yes! Substitute the chicken with a protein source like tofu or white beans and use vegetable broth.

Conclusion

Making Slow Cooker Chicken Noodle Soup is more than just preparing a meal; it’s about creating an experience filled with warmth and comfort. This recipe brings together the flavors and memories that allow us to feel cozy and connected to those we love. I hope you will try this recipe, share it with your family, and enjoy the joy it brings. I would love to hear how it turns out for you—feel free to share your results or any tweaks you made!

Bowl of Slow Cooker Chicken Noodle Soup garnished with fresh herbs

Slow Cooker Chicken Noodle Soup

A hearty and healthy chicken noodle soup made effortlessly in a slow cooker, perfect for cozy family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1.5 pounds boneless, skinless chicken breasts fresh or frozen
  • 4 cups low-sodium chicken broth Always opt for high-quality for richer flavor
  • 2 cups water
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 1 teaspoon dried thyme (or 2 fresh thyme sprigs)
  • 1 bay leaf
  • Salt and pepper to taste
For the Noodles
  • 3 cups egg noodles (or your favorite pasta)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Assemble your ingredients. Begin by placing the chicken breasts at the bottom of the slow cooker.
  2. Add the chicken broth and water, then layer the onion, garlic, carrots, and celery on top.
  3. Sprinkle in the dried thyme and toss in the bay leaf. Season with salt and pepper to taste. Stir gently to mix the ingredients while keeping the chicken at the bottom.
  4. Cover the slow cooker and set it on low for 6-8 hours or high for 4 hours. The chicken will cook through and become tender.
  5. Once the cooking time is up, remove the chicken and shred it using two forks. Return the shredded chicken back to the pot.
  6. Add the egg noodles and cook on high for an additional 20-30 minutes, or until the noodles are tender.
  7. Taste and adjust the seasoning as necessary, and then remove the bay leaf before serving.

Notes

For richer flavor, consider adding a splash of lemon juice when serving to brighten the soup. If you prefer a thicker broth, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the noodles. To make it vegetarian, substitute chicken with cubed firm tofu and use vegetable broth. If you're watching your carbs, consider replacing egg noodles with zucchini noodles or cauliflower rice. This soup keeps well in the fridge for up to 3 days, and can be frozen for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if needed.
Sam
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