Slow Cooker Chicken Noodle Soup is the perfect comfort food for any time of year, offering a warm and hearty meal with minimal effort. This classic dish combines tender chicken, flavorful vegetables, and egg noodles, all slow-cooked to perfection. The long, slow cooking process allows the flavors to meld together beautifully, resulting in a rich and satisfying soup that soothes the soul. Whether you’re feeling under the weather or just craving something cozy, this chicken noodle soup is sure to become a family favorite.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped (optional)
Instructions:
- Prepare the Slow Cooker: In the bottom of your slow cooker, place the chicken breasts. Add the diced onion, sliced carrots, celery, and minced garlic.
- Season and Add Broth: Sprinkle the thyme, rosemary, salt, and pepper over the vegetables and chicken. Place the bay leaf on top, then pour the chicken broth over everything.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the Noodles: Add the egg noodles to the slow cooker and cook for an additional 15-20 minutes, or until the noodles are tender.
- Serve: Remove the bay leaf, adjust seasoning to taste, and stir in fresh parsley if using. Ladle the soup into bowls and enjoy your warm, comforting chicken noodle soup.
This recipe is perfect for meal prepping or feeding a crowd, and leftovers taste even better the next day!
