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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.
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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.