Slow Cooker Chicken Noodle Soup
Slow cooker chicken noodle soup uses simple ingredients, takes just 10 minutes to prep, and comes out so flavorful, brothy and comforting. Perfect for a hands-off cozy meal on a chilly day.
Yield: 6 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts
- ½ cup chopped onion
- ½ cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- ¾ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning (optional)
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups uncooked egg noodles
Optional toppings:
- Fresh chopped parsley or mixed herbs, chopped chives, grated Parmesan cheese, fresh lemon juice (and/or zest), oyster crackers, dash of hot sauce
Instructions
- Add everything but the egg noodles to the insert of your slow cooker and mix well.
- Cover and cook on low for 5-6 hours, or on high for 2 ½ to 3 hours, until chicken is cooked through. (You’ll need to continue to cook the soup with the egg noodles, so set it for an extra 30 minutes on low, or else switch the setting later.)
- Remove chicken and chop or shred. Return chicken to the slow cooker and add the egg noodles.
- Cover and cook on low for 25-30 minutes, until the egg noodles are al dente.
- Season to taste with salt and pepper, add any desired toppings, and serve.
Notes
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs.
Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences.
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor.
How to store leftover chicken noodle soup:
- Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
- Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
- Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
- One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them fresh when you reheat the soup.
Video
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 29g | Protein: 46g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 316mg | Fiber: 2g | Sugar: 3g
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